Cooking mediated wheat gluten aggregation behavior: Physicochemical properties and component changes

Author:

Liu Hao,Liang Ying,Zhang Shengyang,Yan Xuefeng,Wang Jiayi,Liu Mei,He Baoshan,Zhang Xia,Wang JinshuiORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

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3. Raman study of the cleavage of disulphide bonds in albumin, chymotrypsin, and thrombin;Brandt;Vibrational Spectroscopy,2017

4. Extrusion of wheat gluten-peanut oil complexes and their rheological characteristics;Chen;Food Chemistry,2021

5. Comparison of rheological properties of wet gluten: Creep-recovery and biaxial compression;Chompoorat;LWT-Food Science & Technology,2018

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