Effect of psyllium husk gel addition on the quality of whole wheat steamed bread: insights from rheological properties and protein structural changes

Food Chemistry 2026

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Authors: Yize Zhao, Nan Wang, Chengwu Cai, Jiayi Ding, Mingqi Huang, Jingting Zhang, Zhenni Li, Ning Li

DOI: 10.1016/j.foodchem.2026.149692

Cited by: 1

References: 32

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Polysaccharides and Plant Cell Walls

References 32