Effects of glutenin/gliadin ratio and calcium ion on the structure and gelatinity of wheat gluten protein under heat induction
Min Qu, Peixiu Jiang, Ying Zhu, Xiuqing Zhu, Linlin Liu, Yuyang Huang, Yuyang Huang
Topics & Concepts
GluteninGliadinGlutenChemistryCalciumWheat glutenFood scienceBiochemistryOrganic chemistryGeneProtein subunitFood composition and propertiesProteins in Food SystemsMeat and Animal Product Quality