Microalgae powder alters protein conformation and gluten–starch microstructure to attenuate starch digestibility in steamed bread

Food Chemistry 2026

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Authors: Yilin Zhou, Bingna Liu, Jing Jing Wang, Jiahao Yuan, Qian Wang, Xin Liu, Zhiyong Gong, Xiao Guo

DOI: 10.1016/j.foodchem.2026.149678

Cited by: 1

References: 47

Fields of Study & Subjects

Food composition and properties Phytase and its Applications Proteins in Food Systems

References 47