Thermal, rheological properties and microstructure of hydrated gluten as influenced by antifreeze protein from oat (Avena sativa L.)
Yanjie Zhang, Yao Zhang, Zhilu Ai, Hui Zhang
Topics & Concepts
GlutenRheologyMicrostructureChemistryAvenaMelting temperatureGlass transitionChemical engineeringMaterials scienceFood scienceCrystallographyComposite materialBotanyOrganic chemistryPolymerBiologyEngineeringMicroencapsulation and Drying ProcessesFreezing and Crystallization ProcessesMeat and Animal Product Quality