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Peer-reviewedCC BYFood chemistry: X

Actinomucor elegans-fermented Castanopsis sclerophylla residue as a functional ingredient for low-glycemic wheat noodles: fermentation-induced functionalization and noodle quality

  • Zhenduo Gao1
  • Guanyu Fang1
  • Yaoyu Xu1
  • Yixue Zhou1
  • Fenghua Wu1
  • Zhiping He1
  • Deyang Lin1
  • Baiyi Lu2
  • Xingquan Liu3
  • Yongzhu Zhang1
  1. 1National Key Laboratory for Development and Utilization of Forest Food Resources, College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
  2. 2College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
  3. 3School of Food Science and Engineering, Hainan University, Haikou, 570228, China
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Cite

BibTeXRIS
BibTeX
@article{gao2026actinomucor,
  title = {{Actinomucor elegans-fermented Castanopsis sclerophylla residue as a functional ingredient for low-glycemic wheat noodles: fermentation-induced functionalization and noodle quality}},
  author = {Zhenduo Gao and Guanyu Fang and Yaoyu Xu and Yixue Zhou and Fenghua Wu and Zhiping He and Deyang Lin and Baiyi Lu and Xingquan Liu and Yongzhu Zhang},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13742510},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Actinomucor elegans-fermented Castanopsis sclerophylla residue as a functional ingredient for low-glycemic wheat noodles: fermentation-induced functionalization and noodle quality
AU  - Zhenduo Gao
AU  - Guanyu Fang
AU  - Yaoyu Xu
AU  - Yixue Zhou
AU  - Fenghua Wu
AU  - Zhiping He
AU  - Deyang Lin
AU  - Baiyi Lu
AU  - Xingquan Liu
AU  - Yongzhu Zhang
PY  - 2026
DA  - 2026/10/28
JO  - Food chemistry: X
UR  - https://europepmc.org/article/PMC/PMC13742510
SN  - 2590-1575
ER  -