Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics

This work investigates the structure, rheological properties, and film performance of wheat flour hydrocolloids and their comparison with that of a wheat starch (WS)–gluten blend system. The incorporation of gluten could decrease inter-chain hydrogen bonding of starch, thereby reducing the viscosity...

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Detalles Bibliográficos
Autores principales: Wang, Jing, Sun, Xinyu, Xu, Xingfeng, Sun, Qingjie, Li, Man, Wang, Yanfei, Xie, Fengwei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9570126/
https://www.ncbi.nlm.nih.gov/pubmed/36232968
http://dx.doi.org/10.3390/ijms231911668

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9570126/
https://www.ncbi.nlm.nih.gov/pubmed/36232968
http://dx.doi.org/10.3390/ijms231911668

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