Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment
Jiwei Kuang, Qi Yang, Junrong Huang, Yungang Cao, Huaying Pu, Wenhui Ma, Cong Min, Youling L. Xiong
Topics & Concepts
CurdlanRheologyGlutenWheat glutenStarchFood scienceMaterials scienceViscoelasticityMicrostructureViscosityChemistryGluten freeDynamic mechanical analysisComposite materialPolysaccharidePolymerOrganic chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls