Role of gluten aggregation state in regulating multiscale structural evolution during wheat flour gel formation from highly hydrated dough

作者：Hanrui Yang, Ying Xin, Jiaying Shang, Jiasheng WANG, Menglong Zhang, Jing Hong, Mei Liu, Zipeng Liu, Binghua Sun, Xueling Zheng, Chong Liu · 发表于：Food Hydrocolloids · 年份：2026 · DOI：10.1016/j.foodhyd.2026.113015 · 研究领域：Food composition and properties、Proteins in Food Systems、Celiac Disease Research and Management