Bx7 and By8 glutenin subunits dictate freeze-thaw stability in Chinese steam bun dough: Molecular basis across wheat cultivars - Sameh Sharafeldin; Toheed Akbar; Lina Li; Lizhu Cui; Biao Xue; Xiaoyun Zhao; Mahmoud Naser; Samir Mowafy; Zhang Xinyu; Liyuan Qin; Chongyi Wu; Qun Shen (Food Hydrocolloids, 2026)