Enhanced water absorption of wheat gluten by hydrothermal treatment followed by microbial transglutaminase reaction-Reference-Cited by-同舟云学术

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Enhanced water absorption of wheat gluten by hydrothermal treatment followed by microbial transglutaminase reaction

Published:2010-02-02 Issue:4 Volume:90 Page:658-663
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Liu Song,Zhang Dongxu,Liu Long,Wang Miao,Du Guocheng,Chen Jian

Funder

National 863

National Natural Science Fund

High-Tech Research Project of Jiangsu Province, China

Provincial Natural Science Fund of Jiangsu

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3864/fullpdf

Reference28 articles.

1. Water as the determinant of food engineering properties. A review;Lewicki;J Food Eng,2004

2. Variations in water absorption capacity and baking performance of barley varieties with different polysaccharide content and composition;Holtekjølen;LWT-Food Sci Technol,2008

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

4. Application of a micro Z-arm mixer to characterize mixing properties and water absorption of wheat flour;Haraszi;Cereal Chem,2004

5. Water dynamics in white bread and starch gels as affected by water and gluten content;Wang;LWT-Food Sci Technol,2004

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4. Enzymatic susceptibility of wheat gluten after subcritical water treatment;Food Science and Biotechnology;2017-11-30

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