Litcius/Paper detail

Molecular interactions between gluten network and phenolic acids studied during overmixing process with application of FT-IR spectroscopy

Magdalena Krekora, Antoni Miś, Agnieszka Nawrocka

2021Journal of Cereal Science31 citationsDOI

Topics & Concepts

BreakageChemistryGlutenCinnamic acidHydrogen bondGallic acidMoleculeIntramolecular forceFood scienceOrganic chemistryChromatographyMaterials scienceComposite materialAntioxidantFood composition and propertiesPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality
Molecular interactions between gluten network and phenolic acids studied during overmixing process with application of FT-IR spectroscopy | Litcius