The mechanism of enhanced technofunctionality of wheat aleurone layer sourdough fermentation by interaction of exopolysaccharides and gluten proteins

Food Chemistry 2026

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Authors: Chenchen Yan, Fanrong Zeng, Yisheng Du, Dandan Li, Chong Xie, Runqiang Yang, Pei Wang
DOI: 10.1016/j.foodchem.2026.147925
Cited by: 2
References: 38

Fields of Study & Subjects

Food composition and properties Polysaccharides and Plant Cell Walls Probiotics and Fermented Foods

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
504
Pages
147925–147925
Publication date
10 January 2026
Language
EN