Study on the in vitro digestion process of green wheat protein: Structure characterization and product analysis-Reference-Cited by-同舟云学术

Study on the in vitro digestion process of green wheat protein: Structure characterization and product analysis

Published:2022-06-03 Issue:10 Volume:10 Page:3462-3474
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Zhang Kangyi¹²³,Wen Qingyu¹²³^ORCID,Wang Yufei⁴,Li Tianqi⁵⁶,Nie Bin⁷,Zhang Yu⁸^ORCID

Affiliation:

1. Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China

2. Henan International Joint Laboratory of Whole Grain Wheat Products Processing Zhengzhou China

3. Henan Province Whole Grain Fresh Food Processing Engineering Technology Research Center Zhengzhou China

4. School of Chemical Engineering and Technology North University of China Taiyuan China

5. Henan Ankang Food Science and Technology Research Institute Zhengzhou China

6. Henan Ankang Future Food Technology Co., Ltd Zhengzhou China

7. Resource Utilization Department of Henan Provincial Department of Agriculture and Rural Zhengzhou China

8. College of Food Science and Nutritional Engineering China Agricultural University Beijing China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2947

Reference40 articles.

1. Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods

2. Effect of moisture content on some physical properties of green wheat

3. In vitro determination of wheat dry matter solubility and protein digestibility;Căpriţă R.;Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii,2012

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