Stepwise defatting of surface and starch-bound lipids improves retrogradation resistance and textural quality of pea starch noodles

Food Chemistry 2026

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Authors: Ebenezer Asiamah, N. Zhang, Yiming Wang, Jinxue Zhang, Dong-Hui Geng, Monica R. Nemţanu, Sameh Sharafeldin, Yongqiang Cheng

DOI: 10.1016/j.foodchem.2026.148018

Cited by: 3

References: 74

Fields of Study & Subjects

Food composition and properties Nanocomposite Films for Food Packaging Proteins in Food Systems

References 74