Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions
Jiwei Kuang, Wenhui Ma, Huaying Pu, Junrong Huang, Youling L. Xiong
Topics & Concepts
GluteninStarchAmyloseGliadinGlutenGranule (geology)RheologyDynamic mechanical analysisSwellingMaterials scienceChemistryFood scienceChemical engineeringComposite materialBiochemistryPolymerProtein subunitEngineeringGeneFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology