Table 2 Structural breakdown parameters using MEC analysis for different types of noodles.

HC-Na0

1.91 ± 0.04^c

0.44 ± 0.02^a

1.2 ± 0.05^c

3.9 ± 0.02^d

HC-Na10

2.46 ± 0.13^a

0.4 ± 0.04^abc

1.61 ± 0.07^a

4.9 ± 0.05^a

HC-Na20

2.34 ± 0.05^b

0.37 ± 0.03^bcd

1.57 ± 0.02^a

4.77 ± 0.03^b

HC-Na30

2.18 ± 0.08^c

0.34 ± 0.03^cd

1.46 ± 0.04^b

4.62 ± 0.03^c

SC-Na0

1.86 ± 0.08^c

0.41 ± 0.03^ab

1.19 ± 0.04^c

3.89 ± 0.04^d

SC-Na10

2.41 ± 0.06^a

0.37 ± 0.02^abcd

1.6 ± 0.03^a

4.87 ± 0.02^a

SC-Na20

2.3 ± 0.06^b

0.34 ± 0.02^bcd

1.55 ± 0.03^a

4.69 ± 0.04^b

SC-Na30

2.12 ± 0.08^c

0.31 ± 0.02^d

1.44 ± 0.05^b

4.54 ± 0.03^c

YAN

0.98 ± 0.02

0.25 ± 0.02

1.17 ± 0.04

3.04 ± 0.04