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Role of gluten aggregation state in regulating multiscale structural evolution during wheat flour gel formation from highly hydrated dough

Hanrui Yang; Ying Xin; Jiaying Shang; Jiasheng Wang; Menglong Zhang; Jing Hong; Mei Liu; Zipeng Liu; Binghua Sun; Xueling Zheng; Chong Liu
Food Hydrocolloids · Vol. 181 · pp. 113015 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-12-01
Publication Year2026
Volume181
Pages113015
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.113015
SubjectAgricultural and Biological Sciences

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