Conformational and thermal properties of gluten in wheat dough as affected by bacterial cellulose
Author:
Funder
Jiangsu University of Technology
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference29 articles.
1. Heat-induced inulin gluten gel: insights into the influences of inulin molecular weight on the rheological and structural properties of gluten gel to molecular and physicochemical characteristics;Liu;Food Hydrocoll.,2021
2. Structural, thermal and rheological properties of gluten dough: comparative changes by dextran, weak acidification and their combination;Zhang;Food Chem.,2020
3. Dietary fiber-gluten protein interaction in wheat flour dough: analysis, consequences and proposed mechanisms;Zhou;Food Hydrocoll.,2021
4. A review of culture media for bacterial cellulose production: complex, chemically defined and minimal media modulations;Sperotto;Cellulose,2021
5. Bacterial cellulose and its potential for biomedical applications;Wahid;Biotechnol. Adv.,2021
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