Improving the solubility of wheat gluten: Establishing and characterizing wheat gluten-phosvitin complex at molecular and subunit levels

Author:

Pei Jiawen,Bai Jie,Tian Liangjie,Xiong Dandan,Xiao Chunxia,Liu Xuebo,Xu Huaide,Duan XiangORCID

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.

1. The relationship between acylation degree and gelling property of NaOH-induced egg white gel: Efficient is better?;Ai;Food Research International,2022

2. Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein;Alavi;Food Hydrocolloids,2021

3. Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction;Chalamaiah;Food Chemistry,2018

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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