Publications by authors named "Zhongfu Cao"
Article Synopsis
- The study examined how adding soy protein isolate affects the texture, cooking properties, and flavor of whole-grain flat rice noodles.
- Whole-grain flat rice noodles with soy protein isolate had improved texture characteristics such as cohesiveness and springiness, and also showed higher moisture content and water absorption compared to those without soy protein.
- The addition of soy protein isolate led to more volatile compounds and a better flavor profile, making these noodles more sensory appealing and suggesting soy protein isolate as a beneficial natural additive.
