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Article

4 Citations

2,160 Views

12 Pages

Effects of Low-Molecular-Weight Glutenin Subunit Encoded by Glu-A3 on Gluten and Chinese Fresh Noodle Quality

Hongwei Zhou,
Yingquan Zhang,
Yanning Yang,
Yuyan Zhang,
Jinfu Ban,
Bo Zhao,
Lei Zhang,
Xiaoke Zhang and
Boli Guo

Foods2023, 12(16), 3124;https://doi.org/10.3390/foods12163124

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20 August 2023

Low-molecular-weight glutenin subunits (LMW-GS) account for 40% of the total wheat grain gluten protein fraction, which plays a significant role in the formation of noodle processing quality. The goal of this study was to clarify the effects of the m...

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Review

2,230 Views

26 Pages

Application of Image Computing in Non-Destructive Detection of Chinese Cuisine

Xiaowei Huang,
Zexiang Li,
Zhihua Li,
Jiyong Shi,
Ning Zhang,
Zhou Qin,
Liuzi Du,
Tingting Shen and
Roujia Zhang

Foods2025, 14(14), 2488;https://doi.org/10.3390/foods14142488

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16 July 2025

Food quality and safety are paramount in preserving the culinary authenticity and cultural integrity of Chinese cuisine, characterized by intricate ingredient combinations, diverse cooking techniques (e.g., stir-frying, steaming, and braising), and r...

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