Effects of phosphorylation pretreatment and subsequent transglutaminase cross-linking on physicochemical, structural, and gel properties of wheat gluten
Pengren Zou, Fei Hu, Zhi‐Jing Ni, Fan Zhang, Kiran Thakur, Jian‐Guo Zhang, Zhao‐Jun Wei
Topics & Concepts
ChemistrySolubilityZeta potentialGlutenRheologyPhosphorylationPolymerParticle sizeTissue transglutaminaseChemical engineeringDisulfide bondDispersantApparent viscositySodium polyacrylateChromatographyOrganic chemistryFood scienceBiochemistryMaterials scienceEnzymeRaw materialPhysical chemistryNanoparticleDispersion (optics)OpticsEngineeringComposite materialPhysicsProteins in Food SystemsBlood properties and coagulationPolysaccharides Composition and Applications