Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles
Lili Zhang, Erqi Guan, Yuling Yang, Yuan-Xiao Liu, Tingjing Zhang, Ke Bian
Topics & Concepts
GlobulinChemistryGlutenCovalent bondRheologyDisulfide bondFood scienceNetwork structureSize-exclusion chromatographySoy proteinPlant proteinBiochemistryMaterials scienceOrganic chemistryEnzymeComposite materialBiologyComputer scienceMachine learningImmunologyFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications