<i>Auricularia auricula</i> Polysaccharide Modulates Rheological, Thermal, and Structural Properties of Wheat Gluten via Selective Regulation of Glutenin and Gliadin

This study investigated the effects of <i>Auricularia auricula</i> Polysaccharide (AAP) concentrations on the rheological and thermal properties of gluten and its subunit components. We used multiple techniques, including dynamic rheology, differential scanning calorimetry (DSC), Fourier-transform i...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Haowei Li, Jialu He, Yingxu Liu, Xiaolong Liu, Tingting Liu
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2026-01-01
Schriftenreihe:	Foods
Schlagworte:	<i>Auricularia auricula</i> polysaccharide wheat gluten glutenin gliadin rheological properties thermal characteristics
Online-Zugang:	https://www.mdpi.com/2304-8158/15/1/136
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