Effect of Thermal Treatment on the Self-Assembly of Wheat Gluten Polypeptide

Self-assembled fibrillation of wheat gluten is a common phenomenon in the daily production and processing of wheat flour products. The driving forces for its formation and the factors that influence the morphology of fibrils have not been thoroughly investigated. In this study, the effect of three b...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Hao, Wang, Jingxuan, Liu, Mei, Zhang, Xia, Liang, Ying, Wang, Jinshui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9862778/
https://www.ncbi.nlm.nih.gov/pubmed/36677896
http://dx.doi.org/10.3390/molecules28020834

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9862778/
https://www.ncbi.nlm.nih.gov/pubmed/36677896
http://dx.doi.org/10.3390/molecules28020834

Ejemplares similares