Qian-Yi Yao

Ternary interactions of polyphenols, polysaccharides, and gluten proteins: molecular mechanisms and strategic regulation of flour-based product quality: a review.

As a major staple, wheat supplies 18% of global dietary energy and 19% of protein. Wheat flour-based foods constitute complex matrices wherein gluten, starch, non-starch polysaccharides, polyphenols, and water undergo dynamic interactions during sequential processing. Integrating findings from binary and ternary system...