{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,22]],"date-time":"2026-01-22T12:00:33Z","timestamp":1769083233277,"version":"3.49.0"},"reference-count":44,"publisher":"Elsevier BV","issue":"1","license":[{"start":{"date-parts":[[2009,5,1]],"date-time":"2009-05-01T00:00:00Z","timestamp":1241136000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Engineering"],"published-print":{"date-parts":[[2009,5]]},"DOI":"10.1016\/j.jfoodeng.2008.10.016","type":"journal-article","created":{"date-parts":[[2008,10,26]],"date-time":"2008-10-26T08:16:23Z","timestamp":1225008983000},"page":"29-36","source":"Crossref","is-referenced-by-count":62,"title":["Asian noodles: Revisiting Peleg\u2019s analysis for presenting stress relaxation data in soft solid foods"],"prefix":"10.1016","volume":"92","author":[{"given":"G.G.","family":"Bellido","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"D.W.","family":"Hatcher","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1016\/j.jfoodeng.2008.10.016_bib1","first-page":"319","article-title":"Milling and quality evaluation of Canadian Hard White Spring wheats","volume":"4","author":"Ambalamaatil","year":"2002","journal-title":"Cereal Foods World"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib2","unstructured":"American Association of Cereal Chemists, 2000. Approved Methods of the AACC, 10th ed., AACC International, St. Paul, MN."},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib3","doi-asserted-by":"crossref","first-page":"589","DOI":"10.1016\/j.meatsci.2007.12.013","article-title":"Stress relaxation characteristics of low-fat chicken sausages made in Argentina","volume":"79","author":"Andr\u00e9s","year":"2008","journal-title":"Meat Science"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib4","doi-asserted-by":"crossref","unstructured":"Asenstorfer, R.E., Wang, Y., Mares, D.J., 2006. Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles. Journal of Cereal Science, vol. 43, pp. 108\u2013119.","DOI":"10.1016\/j.jcs.2005.09.001"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib5","first-page":"198","article-title":"Discoloration of dough for oriental noodles","volume":"72","author":"Baik","year":"1995","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib6","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1016\/j.jfoodeng.2005.02.006","article-title":"Rheology of corn dough with gum arabic: stress relaxation and two-cycle compression testing and their relationship with sensory attributes","volume":"74","author":"Bhattacharya","year":"2006","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib7","first-page":"757","article-title":"The GRL sifter for laboratory flour milling","volume":"12","author":"Black","year":"1980","journal-title":"Cereal Foods World"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib8","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/S0733-5210(09)80031-3","article-title":"The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours","volume":"13","author":"Crosbie","year":"1991","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib9","series-title":"Goodness-of-Fit Techniques","first-page":"7","article-title":"Graphical analysis","author":"D\u2019Agostino","year":"1986"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib10","series-title":"Goodness-of-Fit Techniques","first-page":"1","article-title":"Overview","author":"D\u2019Agostino","year":"1986"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib12","series-title":"Cereals Processing Technology","first-page":"131","article-title":"Asian noodle processing","author":"Hatcher","year":"2001"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib13","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1094\/CCHEM-84-3-0253","article-title":"Influence of alkaline formulation on oriental noodle color and texture","volume":"84","author":"Hatcher","year":"2007","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib16","doi-asserted-by":"crossref","first-page":"566","DOI":"10.1094\/CCHEM.1999.76.4.566","article-title":"Influence of water absorption on the processing and quality of oriental noodles","volume":"76","author":"Hatcher","year":"1999","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib17","first-page":"184","article-title":"Influence of environment on Canadian Hard White Spring wheat noodle quality","volume":"51","author":"Hatcher","year":"2006","journal-title":"Cereal Foods World"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib14","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1094\/CCHEM.2004.81.3.303","article-title":"Investigation of a small-scale asymmetric centrifugal mixer for the evaluation of Asian noodles","volume":"81","author":"Hatcher","year":"2004","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib15","doi-asserted-by":"crossref","first-page":"388","DOI":"10.1094\/CCHEM.2000.77.3.388","article-title":"Image analysis of Asian noodle appearance: impact of hexaploid wheat with a red seed coat","volume":"77","author":"Hatcher","year":"2000","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib18","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1094\/CCHEM-85-3-0425","article-title":"Effects of particle size and starch damage of flour and alkaline reagent on yellow alkaline noodle characteristics","volume":"85","author":"Hatcher","year":"2008","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib19","doi-asserted-by":"crossref","first-page":"848","DOI":"10.1016\/j.jcs.2008.06.009","article-title":"Investigation of amber durum wheat for production of yellow alkaline noodles","volume":"48","author":"Hatcher","year":"2008","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib22","doi-asserted-by":"crossref","first-page":"695","DOI":"10.1111\/j.1745-4603.2008.00164.x","article-title":"Investigation of uniaxial stress relaxation parameters to characterize the texture of yellow alkaline noodles made from durum and common wheats","volume":"39","author":"Hatcher","year":"2008","journal-title":"Journal of Texture Studies"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib21","doi-asserted-by":"crossref","first-page":"980","DOI":"10.1016\/j.foodchem.2008.08.049","article-title":"Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles","volume":"113","author":"Hatcher","year":"2009","journal-title":"Food Chemistry"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib20","unstructured":"Hatcher, D.W., Dexter, J.E., Fu, B.X., in press. Refrigerated storage of yellow alkaline durum noodles: impact on color and texture. Cereal Chemistry."},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib23","series-title":"Applied Regression Analysis and Other Multivariate Methods","author":"Kleinbaum","year":"1988"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib24","doi-asserted-by":"crossref","first-page":"1021","DOI":"10.4141\/cjps92-128","article-title":"A comparison of methods for the prediction of Cantonese noodle color","volume":"72","author":"Kruger","year":"1992","journal-title":"Canadian Journal of Plant Science"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib25","first-page":"177","article-title":"Effect of flour refinement on raw Cantonese noodle color and texture","volume":"71","author":"Kruger","year":"1994","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib26","unstructured":"Mares, D.J., Wang, Y., Cassidy, C.A., 1995. Separation, identification and tissue location of compounds responsible for yellow colour of alkaline noodles. In: Tarr, A.W., Ross, A.S., Wrigley, C.W. (Eds.), Proceedings of the 47th Australian Cereal Chemistry Conference, Royal Australian Chemical Institute, North Melbourne, Victoria, Australia, pp. 114\u2013117."},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib27","unstructured":"Martin, D.G., Dexter, J.E., 1991. A tandem Buhler laboratory mill: its development and versatility. Association of Operative Millers Bulletin, pp. 5855\u20135864 (April)."},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib28","series-title":"Applied Mathematics in Chemical Engineering","author":"Mickley","year":"1957"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib29","doi-asserted-by":"crossref","first-page":"463","DOI":"10.1002\/jsfa.2740350417","article-title":"Flour components affecting paste and noodle colour","volume":"35","author":"Miskelly","year":"1984","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib30","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1094\/CCHEM.2000.77.1.77","article-title":"Effects of processing, formula and measurement variables on alkaline noodle color-toward an optimized laboratory system","volume":"77","author":"Morris","year":"2000","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib31","first-page":"433","article-title":"Noodles I. Measuring the textural characteristics of cooked noodles","volume":"60","author":"Oh","year":"1983","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib32","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1111\/j.1365-2621.1979.tb10062.x","article-title":"Characterization of the stress relaxation curves foods","volume":"44","author":"Peleg","year":"1979","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib33","doi-asserted-by":"crossref","first-page":"451","DOI":"10.1122\/1.549567","article-title":"Linearization of relaxation and creep curves of solid biological materials","volume":"24","author":"Peleg","year":"1980","journal-title":"Journal of Rheology"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib35","doi-asserted-by":"crossref","first-page":"108","DOI":"10.1007\/BF01679835","article-title":"Comparison of two methods for stress relaxation data presentation of solid foods","volume":"22","author":"Peleg","year":"1983","journal-title":"Rheologica Acta"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib34","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/j.1745-4603.1982.tb00873.x","article-title":"The problem of equilibrium conditions in stress relaxation analysis of solid foods","volume":"13","author":"Peleg","year":"1982","journal-title":"Journal of Texture Studies"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib36","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1006\/jcrs.2001.0384","article-title":"Stress-relaxation properties of mixograph semolina-water doughs from durum wheat cultivars of variable strength in relation to mixing characteristics, bread-, and pasrt-making performance","volume":"34","author":"Rao","year":"2001","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib37","series-title":"Mechanics of Materials","author":"Roylance","year":"1996"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib38","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1111\/j.1745-4603.2006.00058.x","article-title":"The analysis of stress relaxation data of some viscoelastic foods using a texture analyzer","volume":"37","author":"Singh","year":"2006","journal-title":"Journal of Texture Studies"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib39","series-title":"Principles of Instrumental Analysis","author":"Skoog","year":"1992"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib40","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1007\/s00217-006-0402-1","article-title":"Modelling of rheological characteristics of various spaghetti types","volume":"225","author":"Sozer","year":"2007","journal-title":"European Food Research Technology"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib41","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/j.1745-4603.2007.00126.x","article-title":"The effect of resistant starch additions on viscoelastic properties of cooked spaghetti","volume":"39","author":"Sozer","year":"2008","journal-title":"Journal of Texture Studies"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib42","series-title":"Rheological Methods in Food Process Engineering","author":"Steffe","year":"1996"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib43","series-title":"Goodness-of-Fit Techniques","first-page":"76","article-title":"Tests based on EDF statistics","author":"Stephens","year":"1986"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib44","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1016\/S0260-8774(98)00114-9","article-title":"Characterization of gellan gels using stress relaxation","volume":"38","author":"Tang","year":"1998","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.jfoodeng.2008.10.016_bib45","doi-asserted-by":"crossref","first-page":"234","DOI":"10.1111\/j.1745-4530.2006.00046.x","article-title":"Viscoelasticity of a simulated polymer and comparison with chickpea flour doughs","volume":"29","author":"Yadav","year":"2006","journal-title":"Journal of Food Process Engineering"}],"container-title":["Journal of Food Engineering"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0260877408005128?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0260877408005128?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2019,5,14]],"date-time":"2019-05-14T22:42:57Z","timestamp":1557873777000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0260877408005128"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2009,5]]},"references-count":44,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2009,5]]}},"alternative-id":["S0260877408005128"],"URL":"https:\/\/doi.org\/10.1016\/j.jfoodeng.2008.10.016","relation":{},"ISSN":["0260-8774"],"issn-type":[{"value":"0260-8774","type":"print"}],"subject":[],"published":{"date-parts":[[2009,5]]}}}