In-depth understanding of the effects of different molecular weight pullulan interacting with protein and starch on dough structure and application properties

作者：Ying Gong, Wenjie Sui, Huiting Wang, Yijin Wang, Shunqin Li, Jiayi Cui, Ruijia Xie, Rui Liu, Tao Wu, Min Zhang · 发表于：International Journal of Biological Macromolecules · 年份：2024 · DOI：10.1016/j.ijbiomac.2024.131556 · 被引用次数：17 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Polysaccharides and Plant Cell Walls