Multiscale analysis of hydrated gluten structure and phase distribution under thermal treatments
Author:
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s00217-023-04456-x.pdf
Reference46 articles.
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3. Wieser H (2007) Chemistry of gluten proteins. Food Microbiol 24:115–119. https://doi.org/10.1016/j.fm.2006.07.004
4. Kontogiorgos V (2011) Microstructure of hydrated gluten network. Food Res Int 44:2582–2586. https://doi.org/10.1016/j.foodres.2011.06.021
5. Georget DMR, Belton PS (2006) Effects of temperature and water content on the secondary structure of wheat gluten studied by FTIR spectroscopy. Biomacromol 7:469–475. https://doi.org/10.1021/bm050667j
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