中文

周琴

Professor Supervisor of Doctorate Candidates

School/Department: College of Agriculture
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Agriculture
Professional Title:Professor
Alma Mater:南京农业大学

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Influence of high-molecular-weight glutenin subunits and salt types on dough rheology and gluten aggregation: A combined experimental and computational approach

Release time:2024-12-24Hits:

Impact Factor:

9.169
Affiliation of Author(s):

农学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Yang Tao, Wang Bo, Lv Tian, Wang Pei, Zhou Qin, Jiang Dong, Jiang Hao
Document Code:

2c9e868c93dd83670193e1f005845790
Volume:

160
Page Number:

-
Translation or Not:

no
Date of Publication:

2025-03-01

Pre One:Effect of high-molecular-weight glutenin subunit deletion on gluten functionality and Chinese southern-type steamed bread quality

Next One:Unveiling the mechanism of high-molecular-weight glutenin subunit deletions at the Glu-B1 locus affecting gluten deterioration during dough frozen storage and freeze-thaw cycles: An integrative experimental and in silico study