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Updated: May 12, 2025

Biological Preparation and Mechanical Technique for Determining Viscoelastic Properties of Zonular Fibers
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Biological Preparation and Mechanical Technique for Determining Viscoelastic Properties of Zonular Fibers

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Influence of zein on viscoelastic properties and gluten network development during dough formation

Tingting Hong1,2,3, Zhiwen Tan3, Dan Xu2,3

  • 1College of Food Science and Engineering, Foshan University, Foshan 528231, Guangdong, PR China.

Food Chemistry: X
|May 8, 2025
PubMed

Keywords:
Dough mixingDough, glutenRheological propertiesZein

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