Impact of food processing methods and polyphenol interactions on the structural integrity and functionality of wheat gluten proteins.
- DOI
- 10.1016/j.foodchem.2026.148371
- Published
- 2026 Apr 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.148371,
title = {Impact of food processing methods and polyphenol interactions on the structural integrity and functionality of wheat gluten proteins.},
author = {Guo Z and Monteiro B and da Silva S and Milheiro D and Soares S and Mateus N and Freitas V and He J and Dias R},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.148371},
url = {https://doi.org/10.1016/j.foodchem.2026.148371}
}RIS
TY - JOUR TI - Impact of food processing methods and polyphenol interactions on the structural integrity and functionality of wheat gluten proteins. AU - Guo Z AU - Monteiro B AU - da Silva S AU - Milheiro D AU - Soares S AU - Mateus N AU - Freitas V AU - He J AU - Dias R PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.148371 UR - https://doi.org/10.1016/j.foodchem.2026.148371 ER -
APA
Z, G., B, M., S, D. S., D, M., S, S., N, M., V, F., J, H., & R, D. (2026). Impact of food processing methods and polyphenol interactions on the structural integrity and functionality of wheat gluten proteins.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.148371
Source records
- pubmed · retrieved 2026-09-26T09:57:43.779Z