Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment
Xiaolong Wang, Pai Peng, R. Appels, Linpei Tian, Xiaoyang Zou
Topics & Concepts
GluteninAntiparallel (mathematics)StarchHydrogen bondDisulfide bondGlutenChemistryThermal stabilityFood sciencePlant proteinWheat flourChemical engineeringCrystallographyBiochemistryOrganic chemistryProtein subunitMoleculePhysicsEngineeringQuantum mechanicsGeneMagnetic fieldFood composition and propertiesCeliac Disease Research and ManagementProbiotics and Fermented Foods