Combined effects of <i>Polygonatum cyrtonema</i> flour and thermal treatment on the structural, rheological, and functional properties of wheat gluten

Yi Zhang, YingQi Lv, Xinger Cui, Sitian Ma, Jingting Zhang, Zhenni Li

Open source

DOI: 10.1002/jsfa.71089
Published: 2026-09-20
Container: Journal of the Science of Food and Agriculture
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.71089,
  title = {Combined effects of
                    <i>Polygonatum cyrtonema</i>
                    flour and thermal treatment on the structural, rheological, and functional properties of wheat gluten},
  author = {Yi Zhang and YingQi Lv and Xinger Cui and Sitian Ma and Jingting Zhang and Zhenni Li},
  year = {2026},
  journal = {Journal of the Science of Food and Agriculture},
  doi = {10.1002/jsfa.71089},
  url = {https://doi.org/10.1002/jsfa.71089}
}

RIS

TY  - JOUR
TI  - Combined effects of
                    <i>Polygonatum cyrtonema</i>
                    flour and thermal treatment on the structural, rheological, and functional properties of wheat gluten
AU  - Yi Zhang
AU  - YingQi Lv
AU  - Xinger Cui
AU  - Sitian Ma
AU  - Jingting Zhang
AU  - Zhenni Li
PY  - 2026
JO  - Journal of the Science of Food and Agriculture
DO  - 10.1002/jsfa.71089
UR  - https://doi.org/10.1002/jsfa.71089
ER  -

APA

Zhang, Y., Lv, Y., Cui, X., Ma, S., Zhang, J., & Li, Z. (2026). Combined effects of <i>Polygonatum cyrtonema</i> flour and thermal treatment on the structural, rheological, and functional properties of wheat gluten. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71089

Source records

crossref · retrieved 2026-09-26T11:37:11.622Z