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Cryo‐Templating Modulates Starch Molecular Rearrangement to Enhance Textural Properties of Additive‐Free Potato Starch Noodles
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| Published in: | Food Frontiers |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| _version_ | 1870387990534029312 |
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| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Food Frontiers |
| description | |
| discipline_display | Food and Food Industries |
| discipline_facet | Food and Food Industries |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:101921 |
| institution | FRELIP |
| journal_source_facet | Food Frontiers |
| last_indexed | 2026-07-11T03:36:28.270Z |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Cryo‐Templating Modulates Starch Molecular Rearrangement to Enhance Textural Properties of Additive‐Free Potato Starch Noodles Food and Food Industries General Food and Food Industries |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Food and Food Industries General Food and Food Industries |
| subject_facet | Food and Food Industries General Food and Food Industries |
| title | Cryo‐Templating Modulates Starch Molecular Rearrangement to Enhance Textural Properties of Additive‐Free Potato Starch Noodles |
| title_alt | El criotemplado modula el reordenamiento molecular del almidón para mejorar las propiedades texturales de los fideos de almidón de papa sin aditivos Le cryo‐templating module le réarrangement moléculaire de l'amidon pour améliorer les propriétés texturales des nouilles de pomme de terre sans additifs Crio‐Modelagem Modula o Rearranjo Molecular do Amido para Melhorar as Propriedades Texturais de Macarrão de Batata sem Aditivos |
| title_auth | Cryo‐Templating Modulates Starch Molecular Rearrangement to Enhance Textural Properties of Additive‐Free Potato Starch Noodles |
| title_es_txt | El criotemplado modula el reordenamiento molecular del almidón para mejorar las propiedades texturales de los fideos de almidón de papa sin aditivos |
| title_fr_txt | Le cryo‐templating module le réarrangement moléculaire de l'amidon pour améliorer les propriétés texturales des nouilles de pomme de terre sans additifs |
| title_full | Cryo‐Templating Modulates Starch Molecular Rearrangement to Enhance Textural Properties of Additive‐Free Potato Starch Noodles |
| title_fullStr | Cryo‐Templating Modulates Starch Molecular Rearrangement to Enhance Textural Properties of Additive‐Free Potato Starch Noodles |
| title_full_unstemmed | Cryo‐Templating Modulates Starch Molecular Rearrangement to Enhance Textural Properties of Additive‐Free Potato Starch Noodles |
| title_pt_txt | Crio‐Modelagem Modula o Rearranjo Molecular do Amido para Melhorar as Propriedades Texturais de Macarrão de Batata sem Aditivos |
| title_short | Cryo‐Templating Modulates Starch Molecular Rearrangement to Enhance Textural Properties of Additive‐Free Potato Starch Noodles |
| title_sort | cryo‐templating modulates starch molecular rearrangement to enhance textural properties of additive‐free potato starch noodles |
| topic | Food and Food Industries General Food and Food Industries |
| url | https://iadns.onlinelibrary.wiley.com/doi/10.1002/fft2.70293?af=R |