Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure
Xueying Huang, Shengnan Wang, Minghao Zhang, Guangchen Zhang, Ziyang Zhang, Xiuzhi Cao, He Liu
Topics & Concepts
MicrostructureRheologyCrystallinityStarchFood scienceGlutenViscoelasticityChemistryPolysaccharideMaterials scienceChemical engineeringComposite materialOrganic chemistryEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls