Role of gluten aggregation state in regulating multiscale structural evolution during wheat flour gel formation from highly hydrated dough

Food Hydrocolloids 2026

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Authors: Hanrui Yang, Ying Xin, Jiaying Shang, Jiasheng WANG, Menglong Zhang, Jing Hong, Mei Liu, Zipeng Liu, Binghua Sun, Xueling Zheng, Chong Liu
DOI: 10.1016/j.foodhyd.2026.113015
Cited by: 1
References: 29

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Celiac Disease Research and Management

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
181
Pages
113015–113015
Publication date
25 June 2026
Language
EN