Improving the solubility of wheat gluten: Establishing and characterizing wheat gluten-phosvitin complex at molecular and subunit levels
Author:
Funder
National Natural Science Foundation of China
Shanxi Provincial Key Research and Development Project
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference72 articles.
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4. Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatment;Dai;International Journal of Food Science and Technology,2022
5. Wheat gluten: Production, properties and application;Day,2011
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