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Monica R. Nemţanu

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Scholarly Papers (1)

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Stepwise Defatting of Surface and Starch-Bound Lipids Improves Retrogradation Resistance and Textural Quality of Pea Starch Noodles

Number of pages: 46 Posted: 23 Oct 2025
Yongqiang Cheng, Ebenezer Asiamah, Na Zhang, Yiming Wang, Jinxue Zhang, Donghui Geng, Monica R. Nemţanu and Sameh Sharafeldin
China Agricultural University, Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI), Harbin University of Commerce - Key Laboratory for Food Science & Engineering, China Agricultural University, China Agricultural University, China Agricultural University, affiliation not provided to SSRN and Damanhour University
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Abstract:

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Gluten-free noodles, particle size distribution, retrogradation stability, sequential defatting, smooth pea starch