Structural Evolution From Starch‐Protein Interactions Driving Hydration Behavior and Textural Changes in Steamed Sponge Cake Matrices
Year: 2026
Type: article
Source: Journal of Food Science
Authors: Hongwei Cao, Qilong Huang, Mengting Huang, Ruihan Huang, Xiao Guan
Institution: University of Shanghai for Science and Technology
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
Award: G1144704920
OpenAlex ID: W7126089969