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Nanocellulose improves the texture profiles of gluten-free bread through filler reinforcement and gas cell stabilization

Yu Chen; Qingxuan Fu; Zhan Li; Wangyang Shen; Jinling Li; Dengfeng Peng; Weiping Jin
Food Hydrocolloids · Vol. 173 · pp. 112266 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-04-01
Publication Year2026
Volume173
Pages112266
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.112266
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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