Secondary structure, thermal and functional characterization of low molecular weight glutenin subunits in relation to instant noodle quality-Reference-Cited by-同舟云学术

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Secondary structure, thermal and functional characterization of low molecular weight glutenin subunits in relation to instant noodle quality

Published:2022-12 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Dangi Priya¹,Chaudhary Nisha²,Khatkar Bhupendar Singh³

Affiliation:

1. Department of Food & Nutrition and Food Technology University of Delhi, Institute of Home Economics New Delhi India

2. Department of Food Science and Technology, College of Agriculture Agriculture University Jodhpur, Nagaur Rajasthan India

3. Department of Food Technology Guru Jambheshwar University of Science and Technology Hisar India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17263

Reference50 articles.

1. Wheat gluten fractions: Hydrophobic, surface, and thermal properties;Abdellatif A. M.;Journal of Food, Agriculture & Environment,2013

2. Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

3. Mini Review: On the Elasticity of Wheat Gluten

4. Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality

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