Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure-Reference-Cited by-同舟云学术

Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure

Published:2016-04 Issue: Volume:197 Page:168-174
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Kaiqiang,Luo Shuizhong,Cai Jing,Sun Qiaoqiao,Zhao Yanyan,Zhong Xiyang,Jiang Shaotong,Zheng Zhi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish;Chanarat;Journal of the Science of Food and Agriculture,2012

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