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, 2026)