Deamidated zein improves the rheological properties of gluten-free dough: insights from liquid lamella and interfacial mechanisms.

Liu X, Yuan Y, Liu P, Ren C, Zhang Y, Zhang Y, Song M, Wang H, Shen H, Zhang H

DOI: 10.1016/j.foodchem.2026.151305
Published: 2026 Sep 25
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.151305,
  title = {Deamidated zein improves the rheological properties of gluten-free dough: insights from liquid lamella and interfacial mechanisms.},
  author = {Liu X and Yuan Y and Liu P and Ren C and Zhang Y and Zhang Y and Song M and Wang H and Shen H and Zhang H},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.151305},
  url = {https://doi.org/10.1016/j.foodchem.2026.151305}
}

RIS

TY  - JOUR
TI  - Deamidated zein improves the rheological properties of gluten-free dough: insights from liquid lamella and interfacial mechanisms.
AU  - Liu X
AU  - Yuan Y
AU  - Liu P
AU  - Ren C
AU  - Zhang Y
AU  - Zhang Y
AU  - Song M
AU  - Wang H
AU  - Shen H
AU  - Zhang H
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.151305
UR  - https://doi.org/10.1016/j.foodchem.2026.151305
ER  -

APA

X, L., Y, Y., P, L., C, R., Y, Z., Y, Z., M, S., H, W., H, S., & H, Z. (2026). Deamidated zein improves the rheological properties of gluten-free dough: insights from liquid lamella and interfacial mechanisms.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151305

Source records

pubmed · retrieved 2026-11-10T20:03:43.497Z