Investigating the molecular mechanism of high-molecular-weight glutenin subunit affects gluten aggregation during dough mixing: Experimental characterizations and computational simulations
Yang Tao, Bo Wang, Tian Lv, Pei Wang, Qin Zhou, Dong Jiang, Hao Jiang
Topics & Concepts
GluteninGlutenGliadinMixing (physics)ChemistryMechanism (biology)Protein subunitFood scienceMaterials scienceBiochemistryPhysicsQuantum mechanicsGeneCeliac Disease Research and ManagementFood composition and propertiesMicrobial Metabolites in Food Biotechnology