Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
Wei‐Jen Tang, Xinyi Lin, Longfei Ye, Jianfei He, Zhijun Wang, Jianfei Tang, Jianhua Liu, Peicheng Zhao
Topics & Concepts
PectinChemistryGlutenFood scienceMechanism (biology)Degree (music)ChromatographyAcousticsPhilosophyPhysicsEpistemologyFreezing and Crystallization ProcessesPolysaccharides and Plant Cell WallsProteins in Food Systems