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Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

Chuanwu Han, Meng Ma, Man Li, Qingjie Sun

2020Food Hydrocolloids130 citationsDOI

Topics & Concepts

GluteninGlutenGliadinChemistryAlkali metalMicrostructureChemical engineeringDegree of polymerizationQuartz crystal microbalancePolymerizationChromatographyFood scienceCrystallographyPolymerOrganic chemistryAdsorptionBiochemistryProtein subunitEngineeringGeneFood composition and propertiesProteins in Food SystemsMeat and Animal Product Quality
Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin | Litcius