{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T14:07:18Z","timestamp":1790172438254,"version":"4.1.0"},"reference-count":57,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,4,2]],"date-time":"2026-04-02T00:00:00Z","timestamp":1775088000000},"content-version":"vor","delay-in-days":1,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/100019308","name":"Konya Teknik \u00dcniversitesi","doi-asserted-by":"publisher","award":["232022043"],"award-info":[{"award-number":["232022043"]}],"id":[{"id":"10.13039\/100019308","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2026,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Eggs are one of the basic ingredients of noodles, providing unique technological and sensory features. Also, eggs are important sources of proteins, vitamins and minerals. Despite excellent technological and nutritional features of eggs, they contain high amounts of saturated and\n                    <jats:italic>trans<\/jats:italic>\n                    fatty acids, which are thought to be responsible for some health problems, such as cardiovascular diseases and hypercholesterolemia. In this study, eggs in the formulation of dried wheat noodles were replaced by two types of flaxseed mucilage extracted from meal using conventional method and ultrasound\u2010assisted extraction. The results illustrated that color\n                    <jats:italic>L*<\/jats:italic>\n                    and\n                    <jats:italic>a*<\/jats:italic>\n                    values of noodle samples increased, but\n                    <jats:italic>b*<\/jats:italic>\n                    values decreased when fully replacing eggs with flaxseed mucilage. The use of sonicated mucilage resulted in higher \u0394E (4.20), water uptake (195.5%), volume increase (238.1%) and firmness (5.09\u2009N) values in noodles compared to conventionally extracted ones (3.88%, 193.1%, 217.5%, and 4.85\u2009N, respectively). On the other hand, noodles made with 100% flaxseed mucilage had lower cooking loss (4.42%) and higher firmness (5.82\u2009N) than 100% egg noodles (5.32% and 4.30\u2009N, respectively). Mucilage type had no notable impact on the moisture, ash, protein and carbohydrate contents. Replacing 100% of eggs with flaxseed mucilage decreased the fat content (~84.5%) and energy value and increased carbohydrate content of noodles. Although the protein content of noodles decreased by replacing eggs with mucilage, all noodle samples still had a protein content above 13.5%. Replacing 100% of eggs with mucilage reduced the total phenolic content of samples from 0.43 to 0.39\u2009g GAE\/kg. Besides that, both mucilage types demonstrated similar antioxidant properties in noodles. Compared to conventional mucilage (7.39), sonicated mucilage revealed greater overall acceptability scores (7.68). However, replacing 100% of eggs with mucilage slightly reduced the overall acceptability of noodles. The findings suggest that flaxseed mucilage, especially extracted by ultrasonication, is a promising replacer for eggs in the production of acceptable energy\u2010reduced wheat noodles.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71727","type":"journal-article","created":{"date-parts":[[2026,4,3]],"date-time":"2026-04-03T06:49:38Z","timestamp":1775198978000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparing Effects of Conventionally and Ultrasonically Extracted Flaxseed Mucilages as Sustainable Egg Replacers on the Technological Properties and Nutritional Quality of Dried Wheat Noodles"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2651-9922","authenticated-orcid":false,"given":"Elif","family":"Yaver","sequence":"first","affiliation":[{"name":"Department of Food Processing, Vocational School of Technical Sciences Konya Technical University  Konya T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,4,2]]},"reference":[{"key":"e_1_2_11_2_1","volume-title":"American Association of Cereal Chemists, Approved Methods of the AACC","author":"AACC","year":"2010"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.21608\/ftrj.2025.383752.1161"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.16405"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.12.005"},{"issue":"11","key":"e_1_2_11_6_1","first-page":"139","article-title":"The Functional Properties of Foods and Flours","volume":"5","author":"Awuchi C. 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