Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin-Reference-Cited by-同舟云学术

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Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin

Published:2022-09 Issue: Volume:387 Page:132913
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Du Jing,Dang Meizhu,Jia Yangyang,Xu Yujuan,Li Chunmei

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Characterization of wheat gluten subunits by liquid chromatography–Mass spectrometry and their relationship to technological quality of wheat;Aghagholizadeh;Journal of Cereal Science,2017

2. Phenolic compounds in fruits and beverages consumed as part of the mediterranean diet: Their role in prevention of chronic diseases;Aguilera;Phytochemistry Reviews,2016

3. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties;Barak;LWT-Food Science and Technology,2013

4. Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractions;Dhaka;Journal of Food Science and Technology,2016

5. Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner;Du;Food Research International,2020

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1. Effects of tannic acid on physicochemical properties of gluten-free flour and the underlying mechanisms;Food Hydrocolloids;2025-01

2. Effects of physical processing on food protein allergenicity: A focus on differences between animal and alternative proteins;Food Chemistry;2024-12

3. Unlocking the potential of persimmons: A comprehensive review on emerging technologies for post-harvest challenges, processing innovations, and prospective applications;Food Chemistry;2024-11

4. Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high‐gluten dough;Journal of the Science of Food and Agriculture;2024-05-23

5. Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies;ACS Food Science & Technology;2024-04-08

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