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Starch modification and protein complexation synergistically strengthen hydrocolloid networks and limit enzymatic hydrolysis in gluten-free noodles

Babatunde Olawoye; Oladapo Fisoye Fagbohun; Folasade Olabimpe Adeboyejo; Boluwatife Martins Okedepo; Gladys Damilola Obalowo; Christopher Olayinka Adedoyin; Omototade Richard Ogunremi; Folasade O. Afolabi; Oseni Peter Kadiri
Food Hydrocolloids · Vol. 180 · pp. 112891 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-11-01
Publication Year2026
Volume180
Pages112891
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112891
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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