Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network

作者：Jihui Gao, Yizhan Guo, Rongrong Yan, J. B. Liang, Dong Yang · 发表于：Biomaterials · 年份：2021 · DOI：10.1016/j.biomaterials.2021.121275 · 被引用次数：23 · 研究领域：Food composition and properties、Fermentation and Sensory Analysis、Advanced Glycation End Products research