Multi-spectroscopy and molecular simulation reveal the interaction of oleic glycerolipids modified wheat dough induced by thermomechanical treatment

Food Chemistry 2026

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Authors: Huijing Chen, Qi Zhao, Guoxiang Chi, Zhirong Wang, Jianquan Kan

DOI: 10.1016/j.foodchem.2026.148650

Cited by: 0

References: 52

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Polysaccharides Composition and Applications

References 52