Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology-Reference-Cited by-同舟云学术

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Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology

Published:2016-09-21 Issue:39 Volume:64 Page:7348-7356
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Girard Audrey L.¹²,Castell-Perez M. Elena³,Bean Scott R.⁴,Adrianos Sherry L.⁴,Awika Joseph M.¹²

Affiliation:

1. Soil & Crop Sciences Department, Texas A&M University, 2474 TAMU, College Station, Texas 77843, United States

2. Nutrition & Food Science Department, Texas A&M University, College Station, Texas 77843, United States

3. Biological and Agricultural Engineering Department, Texas A&M University, College Station, Texas 77843, United States

4. USDA-ARS, Center for Grain and Animal Health Research, 1515 College Ave, Manhattan, Kansas 66502, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b02601

Reference37 articles.

1. Mechanisms of Protein Precipitation for Two Tannins, Pentagalloyl Glucose and Epicatechin16 (4→8) Catechin (Procyanidin)

2. Sorghum kafirin interaction with various phenolic compounds

3. The specificity of proanthocyanidin-protein interactions.

4. Interaction of proteins with sorghum tannin: Mechanism, specificity and significance

5. Haze formation in beverages

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