{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,31]],"date-time":"2026-10-31T21:12:00Z","timestamp":1793481120759,"version":"4.5.0"},"reference-count":30,"publisher":"American Chemical Society (ACS)","issue":"9","license":[{"start":{"date-parts":[[2026,2,20]],"date-time":"2026-02-20T00:00:00Z","timestamp":1771545600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003093","name":"Ministry of Higher Education, Malaysia","doi-asserted-by":"publisher","award":["FRGS\/1\/2024\/TK05\/USM\/01\/4"],"award-info":[{"award-number":["FRGS\/1\/2024\/TK05\/USM\/01\/4"]}],"id":[{"id":"10.13039\/501100003093","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,3,10]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>This study evaluated the effects of novel salt coating strategies on the functional and structural properties of the yellow alkaline noodles. Noodles were coated by immersion in 0.15% guar gum or 5% Semperfresh solutions containing 10% NaCl to produce salt-coated noodles. The coatings enhanced Na retention (129\u2013134%) and promoted controlled sodium redistribution during cooking compared with commercial noodles. Improvements included increased lightness, reduced cooking time, lower cooking loss, and a more compact gluten\u2013starch network that limited starch leaching. Microstructural analysis revealed a denser, honeycomb-like protein matrix encapsulating starch granules, while textural measurements showed higher tensile strength, elasticity, hardness, and springiness, consistent with improved sensory scores. For the first time, Na distribution was visualized using stained NaCl, demonstrating how coating matrices modulate ion mobility and reinforce protein\u2013starch interactions. These findings provide mechanistic insights into how salt coatings affect noodle structure and functionality, offering a practical strategy to enhance quality and support the WHO-recommended reduction in sodium intake in foods.<\/jats:p>","DOI":"10.1021\/acsomega.5c12150","type":"journal-article","created":{"date-parts":[[2026,2,21]],"date-time":"2026-02-21T03:34:48Z","timestamp":1771644888000},"page":"15190-15200","source":"Crossref","is-referenced-by-count":2,"title":["Comparing Sodium\nRedistribution, Cooking Performance,\nTexture, and Sensory Properties of Guar Gum and Semperfresh Salt-Coated\nNoodles"],"prefix":"10.1021","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4635-4923","authenticated-orcid":true,"given":"Shin-Yong","family":"Yeoh","sequence":"first","affiliation":[{"name":"Universiti Sains Malaysia , , ,","place":["Penang, Malaysia, 11800"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ahmad Syahir","family":"Zulkipli","sequence":"additional","affiliation":[{"name":"Universiti Sains Malaysia , , ,","place":["Penang, Malaysia, 11800"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6607-7364","authenticated-orcid":true,"given":"Thuan-Chew","family":"Tan","sequence":"additional","affiliation":[{"name":"Universiti Sains Malaysia , , ,","place":["Penang, Malaysia, 11800"]},{"name":"Universiti Sains Malaysia , , ,","place":["Penang, Malaysia, 11800"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8852-476X","authenticated-orcid":true,"given":"Uthumporn","family":"Utra","sequence":"additional","affiliation":[{"name":"Universiti Sains Malaysia , , ,","place":["Penang, Malaysia, 11800"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hui-Ling","family":"Tan","sequence":"additional","affiliation":[{"name":"Monash University Malaysia, Jalan Lagoon Selatan , , , ,","place":["Bandar Sunway, Selangor Darul Ehsan, Malaysia, 47500"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Azhar","family":"Mat Easa","sequence":"additional","affiliation":[{"name":"Universiti Sains Malaysia , , ,","place":["Penang, Malaysia, 11800"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,2,20]]},"reference":[{"key":"2026081508103491800_cit1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2023.103783","article-title":"Effect of Salt and Kansui on Rheology, Water Mobility and Physicochemical\nProperties of Long-Chain Inulin Non-Fermented Dough and Its Noodles\nQuality","volume":"114","author":"Yue","year":"2023","journal-title":"J. Cereal Sci."},{"key":"2026081508103491800_cit2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.125081","article-title":"Effect of\nKansui Addition on Dough Rheology and Quality Characteristics of Chickpea-Wheat\nComposite Flour-Based Noodles and the Underlying Mechanism","volume":"298","author":"Jia","year":"2019","journal-title":"Food Chem."},{"key":"2026081508103491800_cit3","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.107114","article-title":"Dynamic Distribution\nand Transition of Gluten Proteins during Noodle Processing","volume":"123","author":"Zhang","year":"2022","journal-title":"Food Hydrocolloids"},{"key":"2026081508103491800_cit4","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2020.102936","article-title":"Effect of\nNaCl on Rheological Properties of Dough and Noodle Quality","volume":"93","author":"Fan","year":"2020","journal-title":"J. Cereal Sci."},{"key":"2026081508103491800_cit5","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111278","article-title":"The Role of Inorganic\nSalts in Dough\nProperties and Noodle Quality\ue5f8A Review","volume":"157","author":"Obadi","year":"2022","journal-title":"Food Res. Int."},{"issue":"5","key":"2026081508103491800_cit6","doi-asserted-by":"publisher","first-page":"3583","DOI":"10.1007\/s10311-021-01257-0","article-title":"Locked on\nSalt? Excessive\nConsumption of High-Sodium Foods during COVID-19 Presents an Underappreciated\nPublic Health Risk: A Review","volume":"19","author":"Zhang","year":"2021","journal-title":"Environ. Chem.\nLett."},{"issue":"5","key":"2026081508103491800_cit7","doi-asserted-by":"publisher","first-page":"321","DOI":"10.1038\/s41581-021-00533-0","article-title":"The Impact of Excessive\nSalt Intake\non Human Health","volume":"18","author":"Hunter","year":"2022","journal-title":"Nat. Rev. Nephrol."},{"key":"2026081508103491800_cit8","unstructured":"WHO\n          . Global Report on Sodium\nIntake Reduction, 2023. https:\/\/www.who.int\/publications\/i\/item\/9789240069985."},{"key":"2026081508103491800_cit9","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2024.121900","article-title":"Plant Gums\nin Pickering Emulsions: A Review of Sources,\nProperties, Applications, and Future Perspectives","volume":"332","author":"Sharkawy","year":"2024","journal-title":"Carbohydr. 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Texture Stud."},{"issue":"2","key":"2026081508103491800_cit22","doi-asserted-by":"publisher","first-page":"53","DOI":"10.1515\/aucft-2017-0015","article-title":"The Impact\nof Salt on the Quality of Fresh Wheat Noodle","volume":"21","author":"Hu","year":"2017","journal-title":"Acta Univ. Cibiniensis, Ser. E: Food Technol."},{"key":"2026081508103491800_cit23","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.126606","article-title":"Revealing the Effect\nMechanism of NaCl on the Rheological Properties of Dough of Chinese\nTraditional Hand-Stretched Dried Noodles","volume":"320","author":"Wang","year":"2020","journal-title":"Food\nChem."},{"key":"2026081508103491800_cit24","doi-asserted-by":"publisher","first-page":"159","DOI":"10.1016\/j.jcs.2018.10.007","article-title":"Effect of Alkaline\nSalts on the Quality Characteristics of Yellow Alkaline Noodles","volume":"84","author":"Fan","year":"2018","journal-title":"J. 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Food Saf."}],"container-title":["ACS Omega"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/pubs.acs.org\/doi\/pdf\/10.1021\/acsomega.5c12150","content-type":"application\/pdf","content-version":"vor","intended-application":"unspecified"},{"URL":"https:\/\/pubs.acs.org\/acsodf\/article-pdf\/11\/9\/15190\/63273687\/ao5c12150.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/pubs.acs.org\/acsodf\/article-pdf\/11\/9\/15190\/63273687\/ao5c12150.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,15]],"date-time":"2026-08-15T13:53:11Z","timestamp":1786801991000},"score":1,"resource":{"primary":{"URL":"https:\/\/pubs.acs.org\/acsodf\/article\/11\/9\/15190\/5079192\/Comparing-Sodium-Redistribution-Cooking"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,2,20]]},"references-count":30,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2026,2,20]]},"published-print":{"date-parts":[[2026,3,10]]}},"URL":"https:\/\/doi.org\/10.1021\/acsomega.5c12150","relation":{},"ISSN":["2470-1343"],"issn-type":[{"value":"2470-1343","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,2,20]]}}}