Retrogradation-induced physicochemical changes of pre-cooked rice noodles stored at different temperatures: A viewpoint from water dynamics and structure.

The physicochemical features of the precooked noodles stored under the refrigerated condidtion were distinctly involved in the molecular dynamics of water that showed a notable water mobility reduction derived from the starch retrogradation, which consequently contributed to their thermal, tomographical, and textural changes. This article is protected by copyright. All rights reserved.