Multiscale insights into dough crumb resting: Unraveling water mobility-network structure interactions under moisture-temperature coupling

Food Chemistry 2026

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Authors: Qiong Bai, Yajing Qi, Shuyi Liu, Jawad Ashraf, Chaoqun Liu, Shuyun Zhu, Bo Xu

DOI: 10.1016/j.foodchem.2026.148822

Cited by: 3

References: 24

Fields of Study & Subjects

Food composition and properties Food Drying and Modeling Polysaccharides Composition and Applications

References 24