Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins-Reference-Cited by-同舟云学术

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Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins

Published:2023-12 Issue: Volume:253 Page:127066
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Kuang Jiwei,Xu Ke,Dang Bin,Zheng Wancai,Yang Xijuan,Zhang Wengang,Zhang Jie,Huang Junrong

Funder

Natural Science Foundation of Qinghai Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference40 articles.

1. Quantification of gluten in wheat flour by FT-Raman spectroscopy;Czaja;Food Chem.,2016

2. Effects of starch on the digestibility of gluten under different thermal processing conditions;Wen;J. Agric. Food Chem.,2019

3. Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives;Wang;J. Sci. Food Agric.,2017

4. Effect of cleavage enzyme, search algorithm and decoy database on mass spectrometric identification of wheat gluten protein;Vensel;Phytochemistry.,2011

5. Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions;Kuang;Int. J. Biol. Macromol.,2021

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1. Effects of Wheat Amylose on the Formation of Disulfide Bonds in Urea-Soluble Glutenin;Food and Bioprocess Technology;2024-09-03

2. Effect of NaCl on heat-denatured wheat gluten in freeze-thaw cycles: Physicochemical properties and molecular structure;LWT;2024-09

3. Influence of key component interactions in flour on the quality of fried flour products;Critical Reviews in Food Science and Nutrition;2024-06-22

4. Fully Organic Sensors for Continuous Real-Time Digestion Monitoring;ACS Applied Materials & Interfaces;2024-06-12

5. A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten;Foods;2024-05-13

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