Mechanism of improving solubility and emulsifying properties of wheat gluten protein by pH cycling treatment and its application in powder oils
Dandan Xiong, Qianqian Xu, Liangjie Tian, Jie Bai, Lu Yang, Jie Jia, Xuebo Liu, Yang Xiujuan, Xiang Duan
Topics & Concepts
SolubilityChemistryParticle sizeGlutenFood scienceSpray dryingPlant proteinChemical engineeringChromatographyOrganic chemistryPhysical chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis