Work

Role of Enzymatic Hydrolysis‐Induced Macromolecular Interactions of Egg Yolk Plasma in Regulating Texture and Flavor of Gluten‐Free Biscuits

Year: 2026

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.71116

Authors: Ruyi Zhang, Tingting Tang, Yanjun Yang, Junhua Li, Yujie Su, Luping Gu, Cuihua Chang

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Natural Science Foundation of China

OpenAlex ID: W7160717149

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Cites: 26

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