Unlocking the gelling potential of oat protein: Synergistic effects of sonication and disulfide cleavage
Runnan Li, Youling L. Xiong, Subramanian Vivekanandan, Surendranath P. Suman, Alma D. True
Topics & Concepts
ChemistryCysteineDisulfide bondSonicationProtein aggregationViscoelasticityMolten globuleProtein subunitBiophysicsChemical engineeringProtein structureChromatographyOrganic chemistryBiochemistryMaterials scienceEngineeringBiologyGeneEnzymeComposite materialProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes