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Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs

Guido Rolandelli, Shengyue Shan, Osvaldo H. Campanella

2023Food Hydrocolloids18 citationsDOIOpen Access PDF

Topics & Concepts

RheologyPea proteinChemistryGlutenDeamidationStarchGluten freePlant proteinFood scienceBiochemistryMaterials scienceEnzymeComposite materialFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications
Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs | Litcius