The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch☆☆Names are necessary to report factually on available data; however, the USDA neither guarantee nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable.-Reference-Cited by-同舟云学术

The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch☆☆Names are necessary to report factually on available data; however, the USDA neither guarantee nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable.

Published:2003-06 Issue:4 Volume:81 Page:533-545
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mohamed Abdellatif A.,Rayas-Duarte Patricia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. The effect of alginate on the extrusion behavior of soya;Berrington;Carbohydrates Polymer,1984

2. Proteins composition and structure;Bushuk,1974

3. Thermal analysis of protein-starch interactions at low moisture content;Chevallier;Science Des Aliments,1999

4. Wheat protein-starch interaction. I. Some starch-binding effect of wheat flour;Dahle;Cereal Chemistry,1971

5. Wheat protein-starch interaction. II. Comparative abilities of wheat and soy protein to bind starch;Dahle;Cereal Chemistry,1975

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