Mechanism of improving solubility and emulsifying properties of wheat gluten protein by pH cycling treatment and its application in powder oils

Author:

Xiong Dandan,Xu Qianqian,Tian Liangjie,Bai Jie,Yang Lu,Jia Jie,Liu Xuebo,Yang Xiujuan,Duan Xiang

Funder

Shaanxi Province Key Research and Development Projects

National Natural Science Foundation of China

Shanxi Provincial Key Research and Development Project

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference67 articles.

1. Chemical modifications and their effects on gluten protein: An extensive review;Abedi;Food Chemistry,2020

2. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt;Agyare;Food Hydrocolloids,2009

3. Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity;Ai;Food Hydrocolloids,2020

4. Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein;Alavi;Food Chemistry,2021

5. Green approach towards hydrolysing wheat gluten using waste ingredients from pineapple processing industries;Banerjee;International Journal of Food Science and Technology,2020

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