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Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions.
Kuang, Jiwei; Ma, Wenhui; Pu, Huaying; Huang, Junrong; Xiong, Youling L.
Afiliação
  • Kuang J; School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
  • Ma W; School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
  • Pu H; School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
  • Huang J; School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China. Electronic address: huangjunrong@sust.edu.cn.
  • Xiong YL; School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States. Electronic address: youling.xiong@uky
Int J Biol Macromol ; 193(Pt B): 1707-1715, 2021 Dec 15.
Article em En | MEDLINE | ID: mdl-34742838
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Triticum / Glutens Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Triticum / Glutens Idioma: En Ano de publicação: 2021 Tipo de documento: Article