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Multi-spectroscopy and molecular simulation reveal the interaction of oleic glycerolipids modified wheat dough

Huijing Chen1, Qi Zhao1, Guoxiang Chi2

  • 1College of Food Science, Southwest University, Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China.

Food Chemistry
|March 1, 2026
PubMed

Keywords:
Heat treatmentInteractionMolecular dockingOleic-glycerolipidsWheat dough

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