Effects of ultrasound-assisted resting on the tensile properties and gluten network formation of wheat noodle dough
Lei Wang, Yi Zhang, Fei Xu, Jie Chen
Topics & Concepts
GlutenDepolymerizationGluteninChemistryUltrasoundFood scienceUltimate tensile strengthNetwork structureWheat flourMoistureMaterials scienceBiochemistryPolymer chemistryComposite materialOrganic chemistryMachine learningComputer sciencePhysicsProtein subunitAcousticsGeneFood composition and propertiesMeat and Animal Product QualityMicrobial Inactivation Methods