Mechanical action on the development of dough and its influence on rheological properties and protein network structure
Yuling Yang, Erqi Guan, Lili Zhang, Mengmeng Li, Ke Bian
Topics & Concepts
GlutenRheologyFood scienceChemistryNetwork structureGluteninMaterials scienceCrystallographyChemical engineeringComposite materialBiochemistryGeneMachine learningProtein subunitEngineeringComputer scienceFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls