Protein-polyphenol conjugation through alkali treatment improves the structure and functionality of gluten
Author:
Funder
Jiangsu Agricultural Science and Technology Innovation Fund
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02832-z.pdf
Reference46 articles.
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3. H. Yang, L. Huang, D. Zhao, H. Zhao, Y. Chen, Y. Li, Y. Zeng, Protective effect of wheat gluten peptides against ethanol-stress damage in yeast cell and identification of anti-ethanol peptides. LWT. 192, 115732 (2024). https://doi.org/10.1016/j.lwt.2024.115732
4. K. Xu, J. Kuang, Rheological, thermal, and structural properties of heat-induced gluten gel: effects of starch with varying degrees of debranching. Int. J. Biol. Macromol. 2024, 272, 132678, https://doi.org/10.1016/j.ijbiomac.2024.132678
5. M. Zhang, R. Jia, M. Ma, T. Yang, Q. Sun, M. Li, Versatile wheat gluten: functional properties and application in the food-related industry. Crit. Rev. Food Sci. Nutr. 63(30), 10444–10460 (2023). https://doi.org/10.1080/10408398.2022.2078785
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