Novel mode of kafirin modification using combination of enzyme and thermal treatment to expand its food application
Author:
Funder
Academy of Scientific and Innovative Research
University Grants Commission
Publisher
Elsevier BV
Reference54 articles.
1. Role of γ-kafirin in the formation and organization of kafirin microstructures;Anyango;Journal of Agricultural and Food Chemistry,2013
2. Kafirin structure and functionality;Belton;Journal of Cereal Science,2006
3. Effect of microwave heating of kafirin on the functional properties of kafirin films;Byaruhanga;Cereal Chemistry,2005
4. Wheat gluten protein inhibits α-amylase activity more strongly than a soy protein isolate based on kinetic analysis;Chen;International Journal of Biological Macromolecules,2019
5. Confocal laser scanning microscopy to investigate the effect of cooking and sodium bisulfite on in vitro digestibility of waxy sorghum flour;Choi;Cereal Chemistry,2008
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