Multi-scale structural and oxidative evolution of wheat gluten during baking-like dry heating

Food Chemistry 2026

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Authors: Hao Liu, Huihui Zhang, Yufan Yang, Yingtao Yu, Xia Zhang, Ying Liang, Jinshui Wang

DOI: 10.1016/j.foodchem.2026.147989

Cited by: 2

References: 46

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Food Drying and Modeling

References 46