华中科技大学主页平台管理系统 LI YIN--Home-- Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

副研究员（自然科学）

Supervisor of Doctorate Candidates

Supervisor of Master's Candidates

Gender:Male

Status:Employed

Department:School of Life Science and Technology

Education Level:Postgraduate (Doctoral)

Degree:Doctoral Degree in Science

Discipline:Botany
Biochemistry and Molecular Biology

Current position: Home > Scientific Research > Paper Publications

Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

Release time:2021-03-19 Hits:

Indexed by:Journal paper

First Author:Qiong Wang,Yin Li

Correspondence Author:Guangxiao Yang,Guangyuan He

Co-author:Fusheng Sun,Xiaoyan Li,Pandi Wang,Jiutong Sun,Jian Zeng,Cheng Wang,Wei Hu,Junli Chang,Mingjie Chen,Yuesheng Wang,Kexiu Li

Journal:Food Research International

Included Journals:SCI

Volume:69

Page Number:64-71

Date of Publication:2014-12-20