Effects of different charged polysaccharides on the structural evolution and aggregation of gluten under varying thermal conditions.
- DOI
- 10.1016/j.foodres.2026.120931
- Published
- 2026 Dec 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- cautionDOI registered: No matching Crossref record was present in this response.
- cautionDOI resolves: No matching Crossref record was present in this response.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty.
Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120931,
title = {Effects of different charged polysaccharides on the structural evolution and aggregation of gluten under varying thermal conditions.},
author = {Yue C and Wang Z and Zhao Y and Zeng H and Wang X and Chen Y and Li P and Bai Z and Luo D},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120931},
url = {https://doi.org/10.1016/j.foodres.2026.120931}
}RIS
TY - JOUR TI - Effects of different charged polysaccharides on the structural evolution and aggregation of gluten under varying thermal conditions. AU - Yue C AU - Wang Z AU - Zhao Y AU - Zeng H AU - Wang X AU - Chen Y AU - Li P AU - Bai Z AU - Luo D PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120931 UR - https://doi.org/10.1016/j.foodres.2026.120931 ER -
APA
C, Y., Z, W., Y, Z., H, Z., X, W., Y, C., P, L., Z, B., & D, L. (2026). Effects of different charged polysaccharides on the structural evolution and aggregation of gluten under varying thermal conditions.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120931
Source records
- pubmed · retrieved 2026-11-10T16:41:26.060Z