Cooking mediated wheat gluten aggregation behavior: Physicochemical properties and component changes
Hao Liu, Ying Liang, Shengyang Zhang, Xuefeng Yan, Jiayi Wang, Jiayi Wang, Mei Liu, Baoshan He, Xia Zhang, Jinshui Wang, Jinshui Wang
Topics & Concepts
GlutenChemistryIntermolecular forceGluteninHydrogen bondRheologyHydrophobic effectViscoelasticityIntramolecular forceFood scienceDisulfide bondCovalent bondWheat glutenMoleculeStereochemistryOrganic chemistryBiochemistryMaterials scienceGeneProtein subunitComposite materialFood composition and propertiesMicrobial Inactivation MethodsPolysaccharides Composition and Applications