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Gamma-gliadins and some non-gluten proteins critically influence the rheological behavior of wheat dough subjected to thermal treatment

Ping Li; Pai Peng; Xiaoyang Zou; Xinrui Ren; Xinyu Zhang; Wen Zhao; Xinyu Kou; Yu Liu; Xinzhong Hu; Xiaolong Wang
Food Hydrocolloids · Vol. 173 · pp. 112303 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-04-01
Publication Year2026
Volume173
Pages112303
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.112303
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
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