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Interactions between dietary fiber and ferulic acid change the aggregation of glutenin, gliadin and glutenin macropolymer in wheat flour system.
Feng, Yulin; Zhang, Huijuan; Fu, Bingbing; Iftikhar, Maryam; Liu, GuoYan; Wang, Jing.
Afiliación
  • Feng Y; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China.
  • Zhang H; School of Food Science and Engineering, Yangzhou University, Yangzhou, China.
  • Fu B; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China.
  • Iftikhar M; School of Food Science and Engineering, Yangzhou University, Yangzhou, China.
  • Liu G; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China.
  • Wang J; School of Food Science and Engineering, Yangzhou University, Yangzhou, China.
J Sci Food Agric ; 101(5): 1979-1988, 2021 Mar 30.
Article en En | MEDLINE | ID: mdl-32918287
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Triticum / Fibras de la Dieta / Ácidos Cumáricos / Harina / Gliadina / Glútenes Idioma: En Revista: J Sci Food Agric Año: 2021 Tipo del documento: Article País de afiliación: China
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Triticum / Fibras de la Dieta / Ácidos Cumáricos / Harina / Gliadina / Glútenes Idioma: En Revista: J Sci Food Agric Año: 2021 Tipo del documento: Article País de afiliación: China