The influence of water-soluble arabinoxylan on the rheological properties of model dough and the interfacial properties of imitation dough liquor

作者：Tongtong Zhou, Yucong Zhang, Shiming Zhou, Qing Liu, Qianzhu Lin, Yihui Wang, Yueyue Yang, Chao Qiu, Aiquan Jiao, Zhengyu Jin · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144307 · 被引用次数：9 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Polysaccharides and Plant Cell Walls