Mechanism of hydrophobicity reduction of non-isolated glutenin by mixing with wheat amylose
Cong Chen, Wenxin Zuo, Ming Li, Zhifang Men, Xijun Lian
Topics & Concepts
GluteninAmyloseChemistryMixing (physics)Reduction (mathematics)Chemical engineeringMechanism (biology)Food scienceChromatographyBiochemistryMathematicsStarchPhysicsGeometryProtein subunitQuantum mechanicsGeneEngineeringFood composition and propertiesPhytase and its ApplicationsProteins in Food Systems