[1]

Devaraj RD, Reddy CK, Xu B. 2019. Health-promoting effects of konjac glucomannan and its practical applications: A critical review. International Journal of Biological Macromolecules 126:273−81

doi: 10.1016/j.ijbiomac.2018.12.203
[2]

Huang Q, Jin W, Ye S, Hu Y, Wang Y, et al. 2016. Comparative studies of konjac flours extracted from Amorphophallus guripingensis and Amorphophallus rivirei: Based on chemical analysis and rheology. Food Hydrocolloids 57:209−16

doi: 10.1016/j.foodhyd.2016.01.017
[3]

Wu D, Yu S, Liang H, Eid M, Li B, et al. 2022. An innovative konjac glucomannan/κ-carrageenan mixed tensile gel. Journal of the Science of Food and Agriculture 102(7):3057

doi: 10.1002/JSFA.11801
[4]

Dai H. 2020. Study on the Processing Technology and Quality of Rice Flour Mixed with Konjac Flour. Hunan Agricultural University 59:156−61

doi: 10.27136/d.cnki.ghunu.2020.001319
[5]

Li M, Zhu K, Sun Q, Amza T, Guo X, et al. 2016. Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate dehydration: Understanding the quality changes in semi-dried noodles. Food Chemistry 194:797−804

doi: 10.1016/j.foodchem.2015.08.079
[6]

Cai H, Zhang T, Zhang Q, Luo J, Cai C, et al. 2018. Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine. Food Microbiology 73:319−26

doi: 10.1016/j.fm.2018.02.002
[7]

Zhang N, Yang S, Kuang Y, Shan C, Lu Q, et al. 2022. Effects of different modified starches and gums on the physicochemical, functional, and microstructural properties of tapioca pearls. International Journal of Biological Macromolecules 206:222−31

doi: 10.1016/j.ijbiomac.2022.02.143
[8]

Wambui J, Stephan R. 2019. Relevant aspects of Clostridium estertheticum as a specific spoilage organism of vacuum-packed meat. Microorganisms 7(5):142

doi: 10.3390/microorganisms7050142
[9]

Aregbe AY, Mu T, Sun H. 2019. Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing. Food Chemistry 290:125−34

doi: 10.1016/j.foodchem.2019.03.100
[10]

Lin Z, Zhang D, Lei W, Huang S, Zhong G. 2020. Establish comprehensive quality standard of fresh Liangpi based on sensory evaluation combined with fuzzy mathematics. Food and Fermentation Industries 46(7):225−33

doi: 10.13995/j.cnki.11-1802/ts.022323
[11]

Zhao R, Xing T, Zhao X, Xu X. 2022. Effect of addition of soy protein isolate on the gelation properties of low-salt wooden chicken breast meat batter. Food Science 43(6):49−56

doi: 10.7506/spkx1002-6630-20210417-242
[12]

Lu Z, Li L, Min W, Wang F, Tatsumi E. 2005. The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles. International Journal of Food Science & Technology 40(9):985−92

doi: 10.1111/j.1365-2621.2005.01032.x
[13]

Fang H, Li J, Huo T, Niu Y, Yu L. 2021. Novel double cross-linked gels of soybean protein isolates and soluble dietary fiber from soybean coats with their functionalities. Food Hydrocolloids 113:106474

doi: 10.1016/j.foodhyd.2020.106474
[14]

Li Z, Liu W, Shen Q, Zheng W, Tan B. 2008. Properties and qualities of vermicelli made from sour liquid processing and centrifugation starch. Journal of Food Engineering 86(2):162−66

doi: 10.1016/j.jfoodeng.2007.09.013
[15]

Yang S, Zhang M, Shan C, Chen Z. 2021. Evaluation of cooking performance, structural properties, storage stability and shelf life prediction of high-moisture wet starch noodles. Food Chemistry 357:129744

doi: 10.1016/j.foodchem.2021.129744
[16]

Cai H, Yang S, Jin L, Chen Z. 2020. A cost-effective method for wet potato starch preservation based on hurdle technology. LWT 121:108958

doi: 10.1016/j.lwt.2019.108958
[17]

Xu B, Zheng S, Zhou J, Wang B, Ma L, et al. 2013. The application of calcium hydroxide in food industry. China Food Additives 116(1):186−88

doi: 10.3969/j.issn.1006-2513.2013.01.028
[18]

Eklund T. 1983. The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levels. Journal of Applied Bacteriology 54(3):383−89

doi: 10.1111/j.1365-2672.1983.tb02632.x
[19]

Salmond CV, Kroll RG, Booth IR. 1984. The effect of food preservatives on pH homeostasis in Escherichia coli. Journal of General Microbiology 130(11):2845−50

doi: 10.1099/00221287-130-11-2845
[20]

Cherrington CA, Hinton M, Mead GC, Chopra I. 1991. Organic acids: Chemistry, antibacterial activity and practical applications. Advances in Microbial Physiology 32:87−108

doi: 10.1016/s0065-2911(08)60006-5
[21]

Bai Y, Guo X, Zhu K, Zhou H. 2017. Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging. Food Chemistry 237:553−60

doi: 10.1016/j.foodchem.2017.05.156
[22]

Lan W, Liu L, Zhang N, Huang X, Weng Z, et al. 2020. Effects of ε-polylysine and rosemary extract on the quality of large yellow croaker (Pseudosciaena crocea) stored on ice at 4 ± 1 °C. Journal of Food Biochemistry 44(10):e13418

doi: 10.1111/jfbc.13418
[23]

Wang J, Gao Q, Ye K, Li R, Gao T. 2021. Effect of modified atmosphere packaging on microorganisms of fresh shepherd's purse pork stuffing. Journal of Nanjing Agricultural University 44(1):176−83

doi: 10.7685/jnau.202004054
[24]

Gao T, Deng S, Zhao X, Zhou G. 2021. Synergistic effects of polysaccharide and ultrasonic treatment on gel properties of low-salt minced chicken meat. Food Science 42(19):148−56

doi: 10.7506/spkx1002-6630-20201102-016
[25]

Guo X, Wu S, Zhu K. 2020. Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle. Food Chemistry 322:126738

doi: 10.1016/j.foodchem.2020.126738
[26]

Ren S, Ma R, Wang N. 2012. Microbial changes and fresh-keeping of fresh noodles under refrigerated condition. In Information Technology and Agricultural Engineering. Advances in Intelligent and Soft Computing, eds. Zhu E, Sambath S. vol 134. Heidelberg: Springer, Berlin. pp. 973–80. https://doi.org/10.1007/978-3-642-27537-1_116
[27]

Wang D, Chen G, Tang Y, Li H, Shen W, et al. 2020. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods. International Journal of Food Microbiology 317:108463

doi: 10.1016/j.ijfoodmicro.2019.108463
[28]

Li M, Ma M, Zhu K, Guo X, Zhou H. 2017. Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles: Understanding the deterioration mechanisms of fresh noodles. Food Chemistry 216:374−81

doi: 10.1016/j.foodchem.2016.08.059
[29]

Ren Y, Rong L, Shen M, Liu W, Xiao W, et al. 2020. Interaction between rice starch and Mesona chinensis Benth polysaccharide gels: Pasting and gelling properties. Carbohydrate Polymers 240:116316

doi: 10.1016/j.carbpol.2020.116316
[30]

Asenstorfer RE, Appelbee MJ, Mares DJ. 2010. Impact of protein on darkening in yellow alkaline noodles. Journal of Agricultural and Food Chemistry 58(7):4500−7

doi: 10.1021/jf904232p
[31]

Ma M, Sun Q, Li M, Zhu K. 2020. Deterioration mechanisms of high-moisture wheat-based food – A review from physicochemical, structural, and molecular perspectives. Food Chemistry 318:126495

doi: 10.1016/j.foodchem.2020.126495
[32]

Zhu K, Li Y, Fan S, Duan Y, Chen H, et al. 2021. Preparation and characteristics of konjac glucomannan-soybean protein isolate-capsanthin coloring composite gel. Food and Fermentation Industries 47(15):213−19

doi: 10.13995/j.cnki.11-1802/ts.027054
[33]

Yang S, Shan C, Xu Y, Jin L, Chen Z. 2021. Dissimilarity in sensory attributes, shelf life and spoilage bacterial and fungal microbiota of industrial-scale wet starch noodles induced by different preservatives and temperature. Food Research International 140:109980

doi: 10.1016/j.foodres.2020.109980