Author:
Wang Pei,Zou Min,Tian Mengqi,Gu Zhenxin,Yang Runqiang
Funder
Natural Science Foundation of Jiangsu Province
Fundamental Research Funds for the Central Universities
China Postdoctoral Science Foundation
Talents' Introduction Program of Jiangsu Superiority Disciplines
Key Technology Research and Development Program of Jiangsu Province
Priority Academic Program Development (PAPD) of Jiangsu Higher Education Institutions
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference34 articles.
1. Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate;Agyare;Food Chemistry,2008
2. Official methods of analysis;AOAC,2002
3. In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): Formation of ice and changes in the gluten network;Baier-Schenk;Journal of Cereal Science,2005
4. Determination of SH and SS groups in some food proteins using Ellman's reagent;Beveridge;Journal of Food Science,1974
5. The impact of baking time and bread storage temperature on bread crumb properties;Bosmans;Food Chemistry,2013