Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives-Reference-Cited by-同舟云学术

Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives

Author:

Wang Kaiqiang¹^ORCID,Li Cheng¹,Wang Bingzhi¹,Yang Wen¹,Luo Shuizhong¹²,Zhao Yanyan¹²,Jiang Shaotong¹²,Mu Dongdong¹²,Zheng Zhi¹²

Affiliation:

1. School of Food Science and Engineering; Hefei University of Technology; Hefei China

2. Key Laboratory for Agricultural Products Processing of Anhui Province; Hefei China

Funder

Key Project of Science and Technology of Anhui Province

National High Technology Research and Development Program of China (863 Program)

National Natural Science Foundation of China

Major Technology Special Project of Anhui Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference37 articles.

1. Chemistry of gluten proteins;Wieser;Food Microbiol,2007

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