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Freeze-thaw stability of frozen dough containing superheated steam-treated wheat flour: insights into gluten protein aggregation, structural interactions, and network integrity

Xuepan Qi; Ying Wang; Chang Han; Yamei Jin; Dan Xu; Fengfeng Wu; Qiyan Zhao; Xueming Xu
Food Hydrocolloids · Vol. 180 · pp. 112943 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-11-01
Publication Year2026
Volume180
Pages112943
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112943
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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