ArticleFood chemistry: X2025
Performance comparison between different hydrocolloids to improve properties of dough and noodles made from maize-based composite dough.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Next-generation gluten-free noodles: integration of hydrocolloids, fibers, and bioactive compounds.Food science and biotechnology · 2026Review
- Impact of structural reorganization induced by buckwheat flour processing on the eating quality and starch digestibility of gluten-free noodles.Food chemistry: X · 2026Article
- The Impact of Ink Composition and Its Physical Properties on the Selected Attributes of 3D-Printed Fruit Purées with Hydrocolloid Molecules.Molecules (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of hydrocolloids xanthan gum (XG), sodium alginate (SA) and sodium carboxymethyl cellulose (CMC-Na) on the properties and noodle quality of maize-based composite dough has been studied. The composite flour showed more comprehensive nutritional characteristics than maize flour. Rheological studies have shown that the three hydrocolloids dramatically increased the elasticity and viscosity of composite dough. All hydrocolloids significantly (
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