Changes in rheological properties and structure of wheat gluten proteins induced by transglutaminase
Yingtao Yu, Fengjiao Wang, Yufan Yang, Jiapeng Zhang, Hao Liu, Ying Liang, Jinshui Wang
Topics & Concepts
Tissue transglutaminaseRheologyGlutenWheat glutenChemistryFood scienceChemical engineeringBiochemistryMaterials scienceEnzymeComposite materialEngineeringPolysaccharides Composition and ApplicationsProteins in Food SystemsBlood properties and coagulation