Enhancing rheological properties of gluten-free batter and qualities of bread using locust bean gum and its β-mannanase hydrolysates

International Journal of Biological Macromolecules 2026

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Authors: Yantao Liu, Junxian Hu, Conghui Feng, Yao Xiao, Manyi Tu, Fusheng Sun, Zhengqi Wu, Wei Xu, Duoxia Xu, Peng Li, Katsuyoshi Nishinari, Nan Yang
DOI: 10.1016/j.ijbiomac.2026.151003
Cited by: 1
References: 28

Fields of Study & Subjects

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

Publication details

Journal / source
International Journal of Biological Macromolecules
Publisher
Elsevier BV
Volume
350
Pages
151003–151003
Publication date
17 February 2026
Language
EN