Functional role of citrus fiber as an emulsifier in dough rheology, gluten structure formation and bread quality characteristics
Overall, CF demonstrates potential as a clean label functional ingredient that improves the structural and textural quality of bread for health-conscious consumers. However, its optimal incorporation level must be carefully controlled to avoid adverse effects on product quality. © 2025 Society of Chemical Industry.
Authors
- Jee‐Young Imm (ORCID: https://orcid.org/0000-0003-3152-7051)
- In kyu Lim
- Sung Ho Lee (ORCID: https://orcid.org/0009-0006-8924-1506)
- Yebeen Kim (ORCID: https://orcid.org/0009-0009-6586-7856)
Institutions
- Kookmin University (KR)
- Sangmyung University (KR)
- National Institute of Food and Drug Safety Evaluation (KR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-08-14
- DOI
- https://doi.org/10.1002/jsfa.70133
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Ministry of Environment
- Ministry of Education, India
- Korea Environmental Industry and Technology Institute