Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten

Author:

Peng Jing,Zhu Ke-Xue,Guo Xiao-Na,Zhou Hui-Ming

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effect of dry heating on the microbiological quality, functional properties, and natural bacteriostatic ability of egg white after reconstitution;Baron;Journal of Food Protection,2003

2. Effect of peptide secondary structure on adsorption and adsorbed film properties;Binazadeh;Acta Biomaterialia,2013

3. Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing;Bruneel;Food Chemistry,2011

4. Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion;Chen;International Journal of Biological Macromolecules,2020

5. Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking;Cornet;Critical Reviews in Food Science and Nutrition,2021

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