Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing

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DOI:10.1016/j.ijbiomac.2023.125371
作者：Huishan Shen , Mengting Yan , Xinyue Liu , Xiangzhen Ge , Jie Zeng , Haiyan Gao , Guoquan Zhang , Wenhao Li
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study investigated the morphology distribution, molecular structure, and aggregative properties variation of gluten protein during dough mixing stage and interpreted the interaction bet

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