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Effects of Hericium erinaceus powder incorporation on gluten interactions, water-state distribution, starch digestibility and quality characteristics of wheat noodles
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DOI：10.1016/j.foodres.2026.120319.png)
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Abstract
En 中文
• Hericium erinaceus powder altered gluten interactions and water states. • 6% addition promoted local gluten association and springiness retention. • High incorporation increased resistant starch but impaired noodle quality.
Keywords:
Hericium erinaceus powder
Gluten protein
Disulfide bonds
Starch digestion
Quality characteristics
Journal
IF:
8
Papers:
1.7W
Citations:
7.9W
Organization
Cited Papers