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Protein transition induced by heat-moisture treatment modulated dough properties: Insights from multiscale structure and quantitative proteomics

Yiyuan Zou; Zehua Zhang; Zhiling Tang; Haoran Luo; Fayin Ye; Guohua Zhao
Food Hydrocolloids · Vol. 178 · pp. 112704 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-09-01
Publication Year2026
Volume178
Pages112704
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112704
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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