Litcius/Paper detail

Influence of gluten quality and mixing time on the rheological and structural properties of starch-gluten dough

M.J. Li, Ye Cui, Chong Liu, Xueling Zheng, Yujie Lu

2025Journal of Food Engineering10 citationsDOI

Topics & Concepts

GlutenRheologyFood scienceStarchMixing (physics)Wheat glutenMaterials scienceChemistryComposite materialPhysicsQuantum mechanicsFood composition and propertiesPolysaccharides Composition and ApplicationsBiofuel production and bioconversion
Influence of gluten quality and mixing time on the rheological and structural properties of starch-gluten dough | Litcius