Effects of inulins with various molecular weights and added concentrations on the structural properties and thermal stability of heat-induced gliadin and glutenin gels-Reference-Cited by-同舟云学术

Effects of inulins with various molecular weights and added concentrations on the structural properties and thermal stability of heat-induced gliadin and glutenin gels

Published:2021-09 Issue: Volume:149 Page:111891
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Guo Zehang,Liu Min,Xiang Xuwen,Wang Zhirong,Yang Bing,Chen Xuhui^ORCID,Chen Guangjing,Kan Jianquan

Funder

Natural Science Foundation Project of Chongqing

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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