A combination of alkaline pH-shifting/acidic pH and thermal treatments improves the solubility and emulsification properties of wheat glutenin
Haihua Jiang, Junhui Pan, Xing Hu, Miao Zhu, Deming Gong, Guowen Zhang
Topics & Concepts
GluteninSolubilityChemistryThermal stabilityChemical engineeringBiochemistryOrganic chemistryProtein subunitEngineeringGeneProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes