Review on utilisation of corn gluten meal, a by‐product from corn starch industry for production of value‐added products
Author:
Affiliation:
1. College of Food Science Southwest University Beibei Chongqing 400715 China
2. Citrus Research Institute Southwest University Xiema Beibei Chongqing 400712 China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15541
Reference50 articles.
1. Effect of Alkaline Deamidation on the Structure, Surface Hydrophobicity, and Emulsifying Properties of the Z19 α-Zein
2. Emulsifying Properties of Chemically Deamidated Corn (Zea Mays) Gluten Meal
3. Food waste valorization opportunities for different food industries
4. Bioavailability of corn gluten meal hydrolysates and their effects on the immune system
5. Antihypertensive effect of corn peptides, produced by a continuous production in enzymatic membrane reactor, in spontaneously hypertensive rats
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