Noodle originated from China but has received pervasive acceptance worldwide due to
globalization, and the associated convenience, palatability and shelf stability of the product …

Background and objectives The need for cost‐effective, fast, and reliable techniques to
evaluate wheat protein content and quality has led to the modification of available methods …

The development of a non-contract ultrasonic technique is reported for online quality control
of noodle dough without compromising food safety during production. The technique uses …

Bubbles, found in a huge variety of food products, are known to afford desirable quality
attributes, especially those related to texture, mouthfeel and taste. However, the presence of …

Noodle dough sheeting plays an important role in the development of the protein network
that is essential for the production of high quality Asian wheat flour noodles. For the first time …

During the past decade in Australia, state-of-the-art farming systems, new varieties, and new
techniques have increased the reliability of grain production in Australia's growing …

Longitudinal ultrasonic waves were used to investigate effects of preparation and frozen
storage time on the rheological properties of noodles. Noodles prepared with and without …

This is the first use of a longitudinal ultrasonic technique to address the rheological
properties of cooked noodles. Ultrasound (11 MHz) was utilized to investigate the influence …

An ultrasonic technique (1 MHz) was employed to investigate the capability of ultrasound to
evaluate barley β‐glucan (BBG) supplementation (0%, 2.5% and 5%) on the mechanical …

Our previous study on the use of low-intensity ultrasound for wheat variety discrimination
showed the potential of ultrasound waves at 10 MHz for wheat screening and dough …