Elucidating the mechanism of wheat bran arabinoxylan on the freeze-thaw stability of gluten protein: From the perspectives of spatial conformation and molecular polymerization of gluten protein and micro-morphology of gluten network

Food Hydrocolloids 2026

View at publisher

Authors: Mengyuan Li, Lingfang Zhang, Yuwen Wang, Xichen Lin, Xinhao Li, Li Li, Sen Ma

DOI: 10.1016/j.foodhyd.2026.113020

Cited by: 5

References: 41

Fields of Study & Subjects

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

References 41