Insight into the mechanism of transformation of gluten protein agglomeration in the wheat flour-water batters: the view from concentration and mixing time

作者：Hanrui Yang, Ying Xin, Jiaying Shang, Jiasheng WANG, Chong Liu, Menglong Zhang, Jing Hong, Mei Liu, Bin Sun, Xueling Zheng · 发表于：Food Research International · 年份：2026 · DOI：10.1016/j.foodres.2026.118952 · 被引用次数：2 · 研究领域：Food composition and properties、Proteins in Food Systems、Celiac Disease Research and Management