Unveiling the binding mechanism between starch granule-surface proteins and glutenins during dough mixing process
Chao Ding, Wanhao Cai, Jing-Yi Sun, Han Tao, Hui-Li Wang
Topics & Concepts
GluteninChemistryGlutenGranule (geology)Molecular dynamicsStarchSolvationMoleculeBiophysicsFood scienceBiochemistryComputational chemistryOrganic chemistryProtein subunitMaterials scienceGeneBiologyComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems