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Effect of Processing on Gluten Aggregation Behavior and Related Product Quality in Wheat-Based Noodle: A Review

Crossref DOI link: https://doi.org/10.1007/s11947-025-03942-2

Published Online: 2025-07-01

Published Print: 2025-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zheng, Faying

Chen, Bingyu

Zhang, Pengtao

Zhu, Xuchun

Han, Zhaowei

Liu, Xiaoyong

Ren, Feiyue

Liu, Hongzhi
Funding

Funding for this research was provided by:

National Key Research and Development Plan (2024YFF1105602)

National Key Research and Development Plan (2024YFF1105602)

National Key Research and Development Plan (2024YFF1105602)

National Key Research and Development Plan (2024YFF1105602)

National Key Research and Development Plan (2024YFF1105602)

National Key Research and Development Plan (2024YFF1105602)

Beijing High-level Talent Project (19008024075)

Beijing High-level Talent Project (19008024075)

Beijing High-level Talent Project (19008024075)

Beijing High-level Talent Project (19008024075)

Beijing High-level Talent Project (19008024075)

Beijing High-level Talent Project (19008024075)

Beijing High-level Talent Project (19008024075)

Henan Province Key Research Development Project (241111110600)

Henan Province Key Research Development Project (241111110600)

Henan Province Key Research Development Project (241111110600)

Henan Province Key Research Development Project (241111110600)

Henan Province Key Research Development Project (241111110600)

Henan Province Key Research Development Project (241111110600)

Henan Province Key Research Development Project (241111110600)
License Information

Text and Data Mining valid from 2025-07-01

Version of Record valid from 2025-07-01
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Article History

Received: 13 May 2025

Accepted: 21 June 2025

First Online: 1 July 2025

Declarations

:

: The authors declare no competing interests.

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