文献检索/Comprehensive Reviews in Food Science and Food SafetyEM-T3Comprehensive Reviews in Food Science and Food Safety2026-08-12第 25 卷第 5 期，e70577-e70577开放获取Ultrasonic Regulation of Wheat Flour Product Quality: Mechanisms, Multi‐Scale Effects, and Synergistic TechnologiesKaili MengHenan University of Science and TechnologyDenglin LuoHenan University of Science and TechnologyZhouya BaiHenan University of Science and TechnologyChonghui YueHenan University of Science and TechnologyPeiyan LiHenan University of Science and TechnologyYuanyuan ChenHenan University of Science and TechnologySihai HanHenan University of Science and Technology开放获取全文去出版社页面 引用论文图谱收藏 被引提醒分享打印登录后看摘要和中文要点英文摘要、AI 生成的中文摘要和三条要点、参考文献和引证文献列表、论文图谱，注册免费。登录 / 注册关键词ultrasoundwheat flour productsnon-thermal food processingcavitationstarch crystallinitydough rheologydough texturefermentation kineticspower densityhigh pressure processingmicrowave processingenzymatic treatmentfreezingcomposite processing technology参考文献102引证文献0相似文献引文网络关联作者相关机构登录后可以看完整列表。去登录论文图谱本篇和它的参考文献、引证文献、相似文献登录后可以看这篇的论文图谱：谁被它引用、谁引用了它、还有哪些相似的研究。登录 / 注册
