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Revealing 3D structure of gluten in wheat dough by optical clearing imaging
Gluten, which makes up 85% of endosperm wheat protein, is considered a crucial quality determinant of wheat-based food products. During wheat dough manufacture, the molecular packing of gluten causes formation of large structures that exceed the millimetre scale. However, due to lack of imaging tech...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7969737/ https://www.ncbi.nlm.nih.gov/pubmed/33731714 http://dx.doi.org/10.1038/s41467-021-22019-0 |