Comparison of the characteristics of prolamins among foxtail millet varieties with different palatability: Structural, morphological, and physicochemical properties
Fan Zhang, Yongxia Fu, Zhenyu Liu, Qun Shen
Topics & Concepts
PalatabilityProlaminFood scienceChemistryEndospermFoxtailRandom coilDenaturation (fissile materials)StarchStorage proteinBotanyProtein secondary structureBiochemistryBiologyNuclear chemistryGeneFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications