Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality
Lili Zhang, Mengmeng Li, Erqi Guan, Yuling Yang, Tingjing Zhang, Yuan-Xiao Liu, Ke Bian
Topics & Concepts
GlutenGlobulinChemistryGluteninSalt (chemistry)Alkali metalRheologyFood scienceHydrogen bondMaterials scienceBiochemistryMoleculeOrganic chemistryComposite materialBiologyProtein subunitImmunologyGeneFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems