Work

Effects of arabinoxylan extracted from vinegar residue on physicochemical and structural properties of gluten proteins obtained from freeze–thaw wheat dough

Year: 2024

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.13983

Authors: Yuanyuan Zhu, Qian Yan, Yongjian Yu, Ke Wang, Zhen Yu, Yuqin Wang, Peng Liu, Dong Han

Institution: Jiangsu University of Science and Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Science and Technology Planning Social Development Project of Zhenjiang City

Awards: G2234401251, G2942921010

OpenAlex ID: W4403687675

FWCI: 0.917

Cites: 40

Cited by: 4

Related to: 10