Effect of extrusion on the modification of wheat flour proteins related to celiac disease.

Wu, Yong; Xiao, Zhiwen; Jiang, Xu; Lv, Chongfu; Gao, Jinyan; Yuan, Juanli; Shan, Lingke; Chen, Hongbing.

Afiliação

Wu Y; Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People's Republic of China.
Xiao Z; Jiangxi Provincial Key Laboratory of Interdisciplinary Science, Nanchang University, Nanchang, 330047 People's Republic of China.
Jiang X; Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People's Republic of China.
Lv C; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People's Republic of China.
Gao J; School of Food Science, Nanchang University, Nanchang, 330047 People's Republic of China.
Yuan J; Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People's Republic of China.
Shan L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People's Republic of China.
Chen H; School of Food Science, Nanchang University, Nanchang, 330047 People's Republic of China.

J Food Sci Technol ; 59(7): 2655-2665, 2022 Jul.

Article em En | MEDLINE | ID: mdl-35734104