Mechanism of hydrophobicity reduction of non-isolated glutenin by mixing with wheat amylose-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Mechanism of hydrophobicity reduction of non-isolated glutenin by mixing with wheat amylose

Published:2024-12 Issue: Volume:157 Page:110374
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Cong,Zuo Wenxin,Li Ming,Men Zhifang,Lian Xijun^ORCID

Publisher

Elsevier BV

Reference27 articles.

1. Study of high molecular weight wheat glutenin subunit 1Dx5 by 13C and 1H solid-state NMR spectroscopy. I. Role of covalent crosslinking;Alberti;Biopolymers,2002

2. Effects of drying temperature and genotype on morphology and technological, thermal, and pasting properties of corn starch;da Silva Timm;International Journal of Biological Macromolecules,2020

3. Unveiling the binding mechanism between starch granule-surface proteins and glutenins during dough mixing process;Ding;Food Hydrocolloids,2024

4. Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization;Emide;Food Chemistry,2023

5. Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins;Girard;Food Chemistry,2018

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects;Food Chemistry: X;2024-09

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP