Jinwang Li

Conflicts of Interest The authors declare no conflicts of interest. References , , and . 2021. “Impact of Sage Seed Gum and Whey Protein Concentrate on the Functional Properties and Retrogradation Behavior of Native Wheat Starch Gel.” Food Hydrocolloids 111: 106261. https://doi.org/10.1016/j.foodhyd.2020.106261. , , and . 2021. “Effects of Hydrocolloids and Proteins on Dough Rheology and in Vitro Starch Digestibility of Sweet Potato-Wheat Bread.” LWT—Food Science and Technology 142: 110970.

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All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.