Effects of inulin on the structure and emulsifying properties of protein components in dough-Reference-Cited by-同舟云学术

Effects of inulin on the structure and emulsifying properties of protein components in dough

Published:2016-11 Issue: Volume:210 Page:235-241
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Juan^ORCID,Luo Denglin,Li Xuan,Xu Baocheng,Zhang Xiaoyu,Liu Jianxue

Funder

National Natural Science Foundation of China

Henan Province University Science and Technology Innovation Talent Support Program

Science and Technology Innovation Team of Henan University of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Mini Review, On the elasticity of wheat gluten;Belton;Cereal Science,1999

4. Inulin: Its physicochemical properties and technological functionality;Blecker;Recent Research Developments in Agricultural & Food Chemistry,2001

5. Direct colorimetric assay of free thiol groups and disulfide bonds in suspensions of solubilized and particulate cereal proteins;Chan;Cereal Chemistry,1993

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