Interactions between 7S/11S soybean globulins and wheat proteins during dough making
Xueli Gao, Fusheng Chen, Yong‐Hui Wang, Shenghua He, Weiyun Guo, Guanghui Li
Topics & Concepts
GlutenGlobulinChemistryWheat flourFood scienceDisulfide bondStorage proteinSoybean ProteinsCovalent bondWheat glutenBread makingGel electrophoresisSoy proteinElectrophoresisGluteninPlant proteinBiochemistryBiologyOrganic chemistryGeneProtein subunitImmunologyProteins in Food SystemsPhytase and its ApplicationsFood composition and properties