Mechanistic insights into how fermentation modulates steamed bread quality: The role of starch multi-scale structure and its gelatinization behaviour

Food Chemistry 2026

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Authors: Hongwei Wang, Panpan Su, Yingying Zhang, Xiaojuan Yang, Yanyan Zhang, Mengkun Song, Xingli Liu, Yingying Zhu, Hua Zhang, Huishan Shen

DOI: 10.1016/j.foodchem.2026.149750

Cited by: 1

References: 36

Fields of Study & Subjects

Food composition and properties Probiotics and Fermented Foods Microencapsulation and Drying Processes

References 36