Physical modifications of wheat gluten protein: An extensive review
Author:
Affiliation:
1. Department of Food Science and Technology, College of Agriculture Fasa University Fasa Iran
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13619
Reference130 articles.
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4. Chemical modifications and their effects on gluten protein: An extensive review;Abedi E.;Food Chemistry,2020
5. Effect of ionic strength (NaCl and CaCl2) on functional, textural and electrophoretic properties of native and acetylated gluten, gliadin and glutenin
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