Structural analysis of wheat endosperm and bran cellulose: Effects on starch gelatinization and gel properties

Food Hydrocolloids 2026

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Authors: Ruifeng Ying, Jingyi Zhao, Ping Long, Meigui Huang
DOI: 10.1016/j.foodhyd.2026.112614
Cited by: 1
References: 43

Fields of Study & Subjects

Advanced Cellulose Research Studies Food composition and properties Polysaccharides and Plant Cell Walls

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
178
Pages
112614–112614
Publication date
1 March 2026
Language
EN