{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,30]],"date-time":"2026-10-30T05:07:19Z","timestamp":1793336839936,"version":"4.5.0"},"reference-count":31,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2025,2,17]],"date-time":"2025-02-17T00:00:00Z","timestamp":1739750400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of China","award":["32302145"],"award-info":[{"award-number":["32302145"]}]},{"name":"National Natural Science Foundation of China","award":["32372262"],"award-info":[{"award-number":["32372262"]}]},{"name":"National Natural Science Foundation of China","award":["S2023KFKT-01"],"award-info":[{"award-number":["S2023KFKT-01"]}]},{"name":"National Natural Science Foundation of China","award":["ZR2021QC192"],"award-info":[{"award-number":["ZR2021QC192"]}]},{"name":"National Natural Science Foundation of China","award":["6602422238"],"award-info":[{"award-number":["6602422238"]}]},{"name":"Open Project of the Key Laboratory of Agricultural Product Processing, Ministry of Agriculture and Rural Affairs","award":["32302145"],"award-info":[{"award-number":["32302145"]}]},{"name":"Open Project of the Key Laboratory of Agricultural Product Processing, Ministry of Agriculture and Rural Affairs","award":["32372262"],"award-info":[{"award-number":["32372262"]}]},{"name":"Open Project of the Key Laboratory of Agricultural Product Processing, Ministry of Agriculture and Rural Affairs","award":["S2023KFKT-01"],"award-info":[{"award-number":["S2023KFKT-01"]}]},{"name":"Open Project of the Key Laboratory of Agricultural Product Processing, Ministry of Agriculture and Rural Affairs","award":["ZR2021QC192"],"award-info":[{"award-number":["ZR2021QC192"]}]},{"name":"Open Project of the Key Laboratory of Agricultural Product Processing, Ministry of Agriculture and Rural Affairs","award":["6602422238"],"award-info":[{"award-number":["6602422238"]}]},{"name":"Natural Science Foundation of Shandong Province","award":["32302145"],"award-info":[{"award-number":["32302145"]}]},{"name":"Natural Science Foundation of Shandong Province","award":["32372262"],"award-info":[{"award-number":["32372262"]}]},{"name":"Natural Science Foundation of Shandong Province","award":["S2023KFKT-01"],"award-info":[{"award-number":["S2023KFKT-01"]}]},{"name":"Natural Science Foundation of Shandong Province","award":["ZR2021QC192"],"award-info":[{"award-number":["ZR2021QC192"]}]},{"name":"Natural Science Foundation of Shandong Province","award":["6602422238"],"award-info":[{"award-number":["6602422238"]}]},{"name":"Cooperation Project with Enterprise","award":["32302145"],"award-info":[{"award-number":["32302145"]}]},{"name":"Cooperation Project with Enterprise","award":["32372262"],"award-info":[{"award-number":["32372262"]}]},{"name":"Cooperation Project with Enterprise","award":["S2023KFKT-01"],"award-info":[{"award-number":["S2023KFKT-01"]}]},{"name":"Cooperation Project with Enterprise","award":["ZR2021QC192"],"award-info":[{"award-number":["ZR2021QC192"]}]},{"name":"Cooperation Project with Enterprise","award":["6602422238"],"award-info":[{"award-number":["6602422238"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Thermal treatment of rice starch, which is the main ingredient in rice noodles and has cooling-set gelling behavior, can disrupt hydrogen bonding, leading to a compromised gel structure. This can lead to a softer texture and reduced textural attributes and cooking characteristics of rice noodles. This study investigated how thermal sterilization and curdlan integration affect the rheological characteristics, microstructure, and quality of rice noodles. Fourier-transform infrared (FTIR) spectroscopy, kinetic analysis, and scanning electron microscopy (SEM) confirmed that the incorporation of curdlan, a thermally set polysaccharide gel, enhances hydrogen bonding, accelerates gel formation, and yields a denser gel structure to rice noodles. This enhancement improves solid-like behavior, storage modulus, textural properties, and cooking characteristics. Compared to pure rice noodles subjected to thermal sterilization, rice noodles incorporating 2.0% curdlan showed reductions of 74.71% in cooking breakage rate and 68.18% in cooking loss rate. Conversely, hardness and springiness increased by 19.82% and 18.75%, respectively. This study offers valuable insights for developing high-quality fresh rice noodles.<\/jats:p>","DOI":"10.3390\/foods14040674","type":"journal-article","created":{"date-parts":[[2025,2,17]],"date-time":"2025-02-17T11:31:17Z","timestamp":1739791877000},"page":"674","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Curdlan Incorporation Enhances the Cooking, Rheological, and Textural Attributes of Thermally Sterilized Rice Noodles"],"prefix":"10.3390","volume":"14","author":[{"given":"Jing","family":"Wang","sequence":"first","affiliation":[{"name":"Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China"},{"name":"College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongxin","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qingjie","family":"Sun","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Man","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4771-9093","authenticated-orcid":false,"given":"Yanfei","family":"Wang","sequence":"additional","affiliation":[{"name":"Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China"},{"name":"College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2033-082X","authenticated-orcid":false,"given":"Fengwei","family":"Xie","sequence":"additional","affiliation":[{"name":"Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute, University of Nottingham Ningbo China, 211 Xingguang Road, Ningbo 315048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109007","DOI":"10.1016\/j.foodhyd.2023.109007","article-title":"Effects of erythritol on rheological properties of rice flour and structural characteristics of extruded dried rice noodles with rapid rehydration behaviors","volume":"144","author":"Gao","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"117001","DOI":"10.1016\/j.lwt.2024.117001","article-title":"Inhibitory effect of different degree of polymerization inulin on the retrogradation of rice starch gels and fresh rice noodles","volume":"213","author":"Ye","year":"2024","journal-title":"LWT\u2014Food Sci. 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