Behavior of protein aggregates via electrostatic interactions or hydrogen bonds during dough formation
Sonoo Iwaki, Bin Xiao Fu, Katsuyuki Hayakawa
Topics & Concepts
Hydrogen bondChemistryCovalent bondMonomerHydrophobic effectGlutenElectrostaticsAcetic acidElectrostatic interactionUreaNon-covalent interactionsProtein aggregationStatic electricityElectrophoresisCrystallographyChromatographyOrganic chemistryMoleculePolymerBiochemistryChemical physicsPhysical chemistryEngineeringElectrical engineeringFood composition and propertiesProteins in Food SystemsCeliac Disease Research and Management