Effect of nixtamalization with Ca(OH)2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs
Alexandra Rincón‐Aguirre, Juan de Dios Figueroa‐Cárdenas, Benjamin Ramírez‐Wong, Gerónimo Arámbula‐Villa, S. Jiménez‐Sandoval, Héctor Eduardo Martínez‐Flores, J.F. Pérez‐Robles
Topics & Concepts
ThixotropyRheologyChemistryZeta potentialGlutenStarchFood scienceApparent viscositySwellingWheat flourViscosityChemical engineeringMaterials scienceComposite materialNanoparticleEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems