Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems

The volume-spanning network formed by gluten during breadmaking is crucial in the production of high-quality bakery products. Zein proteins are also capable of forming a protein network under specific conditions. Vibrational (Fourier transform infrared spectroscopy (FTIR) and Raman scattering) and f...

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Detalles Bibliográficos
Autores principales: Sadat, Azin, Corradini, Maria G., Joye, Iris J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Articles from the special issue: Plant-Based Foods, edited by Xing Chen, Patrick Ruhs and Costas Nikiforid
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8899121/
https://www.ncbi.nlm.nih.gov/pubmed/35265856
http://dx.doi.org/10.1016/j.crfs.2022.02.009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8899121/
https://www.ncbi.nlm.nih.gov/pubmed/35265856
http://dx.doi.org/10.1016/j.crfs.2022.02.009

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