Effect of phosphate salts on the gluten network structure and quality of wheat noodles

•PS reduced the water mobility of the noodles by enhancing the WHC of the gluten.•PS improved the viscoelasticity of the dough by promoting protein crosslinking.•PS contributed to the formation of β-sheet structures and SS bonds.•PS promoted the degree of protein polymerization.•PS induced a more compact gluten microstructure.