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Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network

Jihui Gao, Yizhan Guo, Rongrong Yan, J. B. Liang, Dong Yang

2021Biomaterials22 citationsDOI

Topics & Concepts

RheologyGlutenGluteninDisulfide bondMicrostructureChemistryNetwork structureGluten freeFood scienceChemical engineeringMaterials scienceBiochemistryComposite materialComputer scienceCrystallographyGeneMachine learningProtein subunitEngineeringFood composition and propertiesFermentation and Sensory AnalysisAdvanced Glycation End Products research
Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network | Litcius