Synergistic modification of wheat bran by fungal-enzymes: From wheat bran composition and properties modulation, gluten protein structure evolution, to wheat dough and noodle quality improvement

Food Chemistry 2026

View at publisher

Authors: Mengyuan Li, Yanhua Li, Li Li, Xueling Zheng, Binghua Sun, Sen Ma

DOI: 10.1016/j.foodchem.2026.150698

Cited by: 3

References: 37

Fields of Study & Subjects

Food composition and properties Celiac Disease Research and Management Polysaccharides and Plant Cell Walls

References 37