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Gliadin proteolytical resistant peptides: the interplay between structure and self-assembly in gluten-related disorders
In recent years, the evaluation of the structural properties of food has become of crucial importance in the understanding of food-related disorders. One of the most exciting systems is gliadin, a protein in wheat gluten, that plays a protagonist role in gluten-related disorders with a worldwide pre...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer Berlin Heidelberg
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8724473/ https://www.ncbi.nlm.nih.gov/pubmed/35047092 http://dx.doi.org/10.1007/s12551-021-00856-z |