Mechanistic insights into high-pressure-induced structural and thermal changes of wheat starch in flour and dough systems

作者：Yung‐Jia Chan, Ping‐Hsiu Huang, Xiaosong Huang, Wen‐Chien Lu, Zeng‐Chin Liang, Po‐Hsien Li · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112305 · 被引用次数：4 · 研究领域：Food composition and properties、Microbial Inactivation Methods、Proteins in Food Systems