Insight into the mechanism of transformation of gluten protein agglomeration in the wheat flour-water batters: the view from concentration and mixing time

Food Research International 2026

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Authors: Hanrui Yang, Ying Xin, Jiaying Shang, Jiasheng WANG, Chong Liu, Menglong Zhang, Jing Hong, Mei Liu, Bin Sun, Xueling Zheng

DOI: 10.1016/j.foodres.2026.118952

Cited by: 2

References: 30

Fields of Study & Subjects

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

References 30