Structural support of zein network to rice flour gluten-free dough: Rheological, textural and thermal properties
Xinrui Zhang, Zhen Wang, Luyang Wang, Xingqi Ou, Jihong Huang, Guangzhong Luan
Topics & Concepts
RheologyAmyloseFood scienceRice flourGluten freeGlutenViscoelasticityNetwork structureChemistryMaterials scienceStarchComposite materialRaw materialComputer scienceMachine learningOrganic chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems