Work

Investigation into the effects of laccase and ferulic acid on the rheological and baking properties of arabinoxylan-rich doughs

Year: 2025

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2025.111637

Authors: Tongtong Zhou, Yueyue Yang, Qing Liu, Chao Qiu, Aiquan Jiao, Zhengyu Jin

Institutions: Jiangnan University, 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: Jiangsu Agricultural Science and Technology Innovation Fund, China Postdoctoral Science Foundation, Natural Science Foundation of Jiangsu Province, National Science and Technology Program during the Twelfth Five-year Plan Period

Awards: G3221915291, G384582553, G4406378567, G7948676258

OpenAlex ID: W4411302071

FWCI: 6.441

Cites: 48

Cited by: 10

Related to: 10