Freeze-thaw stability of frozen dough containing superheated steam-treated wheat flour: insights into gluten protein aggregation, structural interactions, and network integrity

Food Hydrocolloids 2026

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Authors: Xuepan Qi, Yue Wang, Chang Han, Yamei Jin, Dan Xu, Fengfeng Wu, Qiyan Zhao, X Xu

DOI: 10.1016/j.foodhyd.2026.112943

Cited by: 1

References: 52

Fields of Study & Subjects

Food composition and properties Food Drying and Modeling Freezing and Crystallization Processes

References 52