Effect of High Electric Field on Secondary Structure of Wheat Gluten
Author:
Affiliation:
1. Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
2. Canadian Light Source Inc., Saskatoon, Canada
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1076458
Reference25 articles.
1. Food allergies and food intolerances
2. Mechanisms of food allergy
3. Effect of External Electric Field Stress on Gliadin Protein Conformation
4. Quantitative and Qualitative Assessment of Wheat Gluten Proteins and their Contribution to Instant Noodle Quality
5. Effects of Temperature and Water Content on the Secondary Structure of Wheat Gluten Studied by FTIR Spectroscopy
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