Effects of inulins with various molecular weights and added concentrations on the structural properties and thermal stability of heat-induced gliadin and glutenin gels
Zehang Guo, Min Liu, Xuwen Xiang, Zhirong Wang, Bing Yang, Xuhui Chen, Guangjing Chen, Jianquan Kan
Topics & Concepts
GluteninGliadinInulinChemistryThermal stabilityStorage proteinFood sciencePolyacrylamide gel electrophoresisChromatographyGlutenChemical engineeringBiochemistryOrganic chemistryEnzymeGeneEngineeringProtein subunitMicrobial Metabolites in Food BiotechnologyFood composition and propertiesProteins in Food Systems