Effects of Tea Polysaccharides on the Quality and Digestive Properties of Fresh Wet Rice Noodles: Multivariate Analysis and Mechanistic Insights
Year: 2025
Type: article
Language: en
Topic: Food composition and properties
Authors and affiliations:
raw_author_name: Jie Chen
raw_affiliation_strings: Guangxi Liuzhou Luosifen Center of Technology Innovation  Liuzhou P. R. China
School of Biological and Chemical Engineering Guangxi University of Science and Technology  Liuzhou P. R. China
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China
Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, P. R. China
raw_author_name: Wanyi Chen
raw_affiliation_strings: Liuzhou Dongtianhu Agro‐ecotourism Investment Co., Ltd.  Liuzhou P. R. China
Liuzhou Dongtianhu Agro-ecotourism Investment Co., Ltd., Liuzhou, P. R. China
raw_author_name: Jiayan Zhang
raw_affiliation_strings: Guangxi Liuzhou Luosifen Center of Technology Innovation  Liuzhou P. R. China
School of Biological and Chemical Engineering Guangxi University of Science and Technology  Liuzhou P. R. China
Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, P. R. China
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China
raw_author_name: Tong Chen
raw_affiliation_strings: Guangxi Liuzhou Luosifen Center of Technology Innovation  Liuzhou P. R. China
School of Biological and Chemical Engineering Guangxi University of Science and Technology  Liuzhou P. R. China
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China
Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, P. R. China
raw_author_name: Luli Meng
raw_affiliation_strings: Guangxi Liuzhou Luosifen Center of Technology Innovation  Liuzhou P. R. China
School of Biological and Chemical Engineering Guangxi University of Science and Technology  Liuzhou P. R. China
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China
Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, P. R. China
raw_author_name: Siyi Wang
raw_affiliation_strings: Guangxi Liuzhou Luosifen Center of Technology Innovation  Liuzhou P. R. China
School of Biological and Chemical Engineering Guangxi University of Science and Technology  Liuzhou P. R. China
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China
Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, P. R. China
raw_author_name: Qianwei Cheng
raw_affiliation_strings: Guangxi Liuzhou Luosifen Center of Technology Innovation  Liuzhou P. R. China
School of Biological and Chemical Engineering Guangxi University of Science and Technology  Liuzhou P. R. China
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China
Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, P. R. China
raw_author_name: Yuan Cheng
raw_affiliation_strings: Guangxi Liuzhou Luosifen Center of Technology Innovation  Liuzhou P. R. China
School of Biological and Chemical Engineering Guangxi University of Science and Technology  Liuzhou P. R. China
Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, P. R. China
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China