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Author

K. Bian

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Aug 2026

Effects of Hericium erinaceus powder incorporation on gluten interactions, water-state distribution, starch digestibility and quality characteristics of wheat noodles.

Hericium erinaceus powder (HE powder) was incorporated into wheat noodles to clarify its effects on gluten interactions, water distribution, quality, antioxidant activity, and starch digestibility. Disulfide bonds, non-covalent interactions, secondary structure, LF-NMR, SEM, cooking properties, texture, sensory quality...

Yu-Ling Yang, Chao Yang, Long Yang et al. · 0 citations

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