Ternary interactions of polyphenols, polysaccharides, and gluten proteins: molecular mechanisms and strategic regulation of flour-based product quality: a review
- DOI
- 10.1016/j.foodchem.2026.151497
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151497,
title = {Ternary interactions of polyphenols, polysaccharides, and gluten proteins: molecular mechanisms and strategic regulation of flour-based product quality: a review},
author = {Yun Wang and Min Zhang and Qianyi Yao and Lianfu Zhang and Genyi Zhang and Chunmei Li and Haifeng Zhang},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151497},
url = {https://doi.org/10.1016/j.foodchem.2026.151497}
}RIS
TY - JOUR TI - Ternary interactions of polyphenols, polysaccharides, and gluten proteins: molecular mechanisms and strategic regulation of flour-based product quality: a review AU - Yun Wang AU - Min Zhang AU - Qianyi Yao AU - Lianfu Zhang AU - Genyi Zhang AU - Chunmei Li AU - Haifeng Zhang PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151497 UR - https://doi.org/10.1016/j.foodchem.2026.151497 ER -
APA
Wang, Y., Zhang, M., Yao, Q., Zhang, L., Zhang, G., Li, C., & Zhang, H. (2026). Ternary interactions of polyphenols, polysaccharides, and gluten proteins: molecular mechanisms and strategic regulation of flour-based product quality: a review. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151497
Source records
- crossref · retrieved 2026-11-04T19:20:21.224Z