Effect of heating and acidicpHon characteristics of wheat gluten suspension
Author:
Affiliation:
1. College of Health and Biomedicine Victoria University PO Box 14428 Melbourne Vic. 8001 Australia
2. Institute for Sustainable Industries and Liveable Cities Victoria University PO Box 14428 Melbourne Vic. 8001 Australia
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14097
Reference34 articles.
1. Mini Review: On the Elasticity of Wheat Gluten
2. Effect of the Structural Features of Hydrochloric Acid-Deamidated Wheat Gluten on Its Susceptibility to Enzymatic Hydrolysis
3. Wheat-gluten uses and industry needs
4. Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten
5. Thermal properties of gluten proteins of two soft wheat varieties
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