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Zein molecules in aqueous acetic acid solution: Self-assembling behaviors and formation mechanism of gluten-free doughs

  • Published:2022-08 Issue: Volume:80 Page:103092
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Sun Cuixia,Xiong Zheqiang,Chang Yuyang,Li Saiya,Zhang Yin,Fang Yapeng

Funder

National Natural Science Foundation of China

Science and Technology Commission of Shanghai Municipality

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference42 articles.

1. Factors influencing zein-whole sorghum flour dough formation and bread quality;Akin;Journal of Food Science,2019

2. Hydrophobicity-modulating self-assembled morphologies of α-zein in aqueous ethanol;An;International Journal of Food Science & Technology,2016

3. Aggregation of zein in aqueous ethanol dispersions: Effect on cast film properties;Bisharat;International Journal of Biological Macromolecules,2018

4. Gluten sensitivity: Problems of an emerging condition separate from celiac disease;Brown;Expert Review of Gastroenterology & Hepatology,2012

5. Amyloid fibril-directed synthesis of silica core-shell nanofilaments, gels, and aerogels;Cao;Proceedings of the National Academy of Sciences,2019
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