Impact of Ultrasound on the Physicochemical and Structural Properties of Gluten Protein During Controlled Thermal Treatment.

Gu Z, Dai J, Ma Z, Yao H, Chen J, Zheng R, Xu X

DOI: 10.3390/foods15203725
Published: 2026 Oct 19
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15203725,
  title = {Impact of Ultrasound on the Physicochemical and Structural Properties of Gluten Protein During Controlled Thermal Treatment.},
  author = {Gu Z and Dai J and Ma Z and Yao H and Chen J and Zheng R and Xu X},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15203725},
  url = {https://doi.org/10.3390/foods15203725}
}

RIS

TY  - JOUR
TI  - Impact of Ultrasound on the Physicochemical and Structural Properties of Gluten Protein During Controlled Thermal Treatment.
AU  - Gu Z
AU  - Dai J
AU  - Ma Z
AU  - Yao H
AU  - Chen J
AU  - Zheng R
AU  - Xu X
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15203725
UR  - https://doi.org/10.3390/foods15203725
ER  -

APA

Z, G., J, D., Z, M., H, Y., J, C., R, Z., & X, X. (2026). Impact of Ultrasound on the Physicochemical and Structural Properties of Gluten Protein During Controlled Thermal Treatment.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15203725

Source records

pubmed · retrieved 2026-11-10T14:17:13.768Z