Influence of combined xanthan gum, egg white protein, and cellulose nanofibers on the rheological, fermentation and microstructural properties of gluten-free sweet potato dough and its breads quality characteristics

Food Hydrocolloids 2026

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Authors: Joysree Roy, Hongnan Sun, Mengmei Ma, Taihua Mu

DOI: 10.1016/j.foodhyd.2026.112748

Cited by: 1

References: 48

Fields of Study & Subjects

Food composition and properties Polysaccharides Composition and Applications Proteins in Food Systems

References 48