Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network-Reference-Cited by-同舟云学术

Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network

Published:2022-01 Issue: Volume:280 Page:121275
ISSN:0142-9612
Container-title:Biomaterials
language:en
Short-container-title:Biomaterials

Author:

Gao Jihui,Guo Yizhan,Yan Rongrong,Liang Jianfen,Yang Dong^ORCID

Funder

National Natural Science Foundation of China

National Laboratory of Biomacromolecules

Publisher

Elsevier BV

Subject

Mechanics of Materials,Biomaterials,Biophysics,Ceramics and Composites,Bioengineering

Reference39 articles.

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