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Insights into heat-induced molecular-level interactions between wheat and common buckwheat proteins.
Song, Meng-Kun; Guo, Xiao-Na; Zhu, Ke-Xue.
Afiliación
  • Song MK; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
  • Guo XN; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China. Electronic address: xiaonaguo@jiangnan.edu.cn.
  • Zhu KX; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China. Electronic address: kxzhu@jiangnan.edu.cn.
Food Chem ; 404(Pt B): 134730, 2023 Mar 15.
Article en En | MEDLINE | ID: mdl-36323045
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Fagopyrum / Globulinas Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Fagopyrum / Globulinas Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article