{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T06:02:02Z","timestamp":1789624922530,"version":"build-2803163510"},"reference-count":48,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T00:00:00Z","timestamp":1789516800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T00:00:00Z","timestamp":1789516800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"Abstract<\/jats:title>\n \n BACKGROUND<\/jats:title>\n \n Fortification is an effective approach to improve the nutritional value and functionality of noodles. However, the addition of non\u2010gluten ingredients often impairs noodle quality by weakening the gluten network. This study investigated the potential of\n Tremella fuciformis<\/jats:italic>\n pulp (TPG) as a quality improver in shiitake\u2010fortified noodles.\n <\/jats:p>\n <\/jats:sec>\n \n RESULTS<\/jats:title>\n \n The addition of TPG increased the viscous modulus and elastic modulus of the dough, reduced the gelatinization temperature of noodles by approximately 3\u2009\u00b0C and enhanced the viscosity during gelatinization. It also decreased the water absorption and cooking loss of the noodles and improved the textural properties of noodles such as hardness, elasticity and chewiness. These effects were attributed to the high viscosity of TPG, reduced free sulfhydryl content and enhanced thermal stability. The incorporation of TPG promoted the formation of a more compact noodle microstructure, as confirmed by scanning electron microscopy, thereby improving noodle quality. A critical\n T.\u2009fuciformis<\/jats:italic>\n \u2010to\u2010water ratio of 1:40 (w\/v, equivalent to g\u2009mL\n \u22121<\/jats:sup>\n ) was identified. In addition, the pulp slightly enhanced 1,1\u2010diphenyl\u20102\u2010picrylhydrazyl (i.e. DPPH) and 2,2\u2032\u2010azino\u2010bis (3\u2010ethylbenzothiazoline\u20106\u2010sulfonic acid) (i.e. ABTS) radical\u2010scavenging activities and increased both the content and proportion of essential amino acids.\n <\/jats:p>\n <\/jats:sec>\n \n CONCLUSION<\/jats:title>\n TPG is a feasible ingredient for improving the cooking and textural properties of shiitake noodles, at the same time as producing only slight improvements in selected antioxidant and amino acid indices, indicating its potential for use in fancy noodles and other wheat\u2010based products. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n 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