Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner
Jing Du, Meizhu Dang, Ibrahim Khalifa, Du Xia, Yujuan Xu, Chunmei Li
Topics & Concepts
GlutenChemistryTanninFood scienceMorphology (biology)ViscoelasticityCondensed tanninDenaturation (fissile materials)Chemical engineeringPolyphenolBiochemistryNuclear chemistryProanthocyanidinMaterials scienceAntioxidantComposite materialBiologyGeneticsEngineeringFood composition and propertiesFermentation and Sensory Analysisbiodegradable polymer synthesis and properties