Structural characteristics variations of dough incorporated with long-chain inulin modified by phosphorylation
Yingyu Zhao, Denglin Luo, Chonghui Yue, Libo Wang, Peiyan Li, Zhouya Bai, Jiaxin Che
Topics & Concepts
GlutenInulinLamellar structureMicrostructureDisulfide bondHydrogen bondChemistryChemical engineeringFood scienceHydrophobic effectMaterials scienceOrganic chemistryCrystallographyBiochemistryMoleculeEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides and Plant Cell Walls