Effects of high-intensity ultrasound on the structural characteristics, functional properties, and digestibility of wheat gluten

TIAN Donglin, FANG Nianxin, FU Guoquan, YANG Dongsheng

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (19) : 266-272.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (19) : 266-272. DOI: 10.13995/j.cnki.11-1802/ts.042021

Effects of high-intensity ultrasound on the structural characteristics, functional properties, and digestibility of wheat gluten

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(19): 266-272 https://doi.org/10.13995/j.cnki.11-1802/ts.042021

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