Work

Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms

Year: 2020

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2020.106203

Authors: Yun Zhou, Sushil Dhital, Chenyang Zhao, Fayin Ye, Jia Chen, Guohua Zhao

Institutions: Southwest University, Monash University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Ministry of Education of the People's Republic of China, Ministry of Science and Technology of the People's Republic of China, Chongqing Science and Technology Commission, Education Department of Sichuan Province, Chongqing Municipal Human Resources and Social Security Bureau, National Key Research and Development Program of China, Fundamental Research Funds for the Central Universities

Awards: G6240729182, G8137075306

OpenAlex ID: W3043836668

FWCI: 13.41

Cites: 94

Cited by: 304

Related to: 10