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Effect of a polyphenol molecular size on the gluten proteins – polyphenols interactions studied with FT-Raman spectroscopy

Magdalena Krekora, Agnieszka Nawrocka

2022Food Biophysics15 citationsDOI

Topics & Concepts

PolyphenolEllagic acidChemistryGallic acidHydrogen bondTannic acidGlutenTryptophanMoleculeAmino acidCovalent bondOrganic chemistryAntioxidantFood scienceBiochemistryPhytochemicals and Antioxidant ActivitiesFood composition and propertiesFermentation and Sensory Analysis
Effect of a polyphenol molecular size on the gluten proteins – polyphenols interactions studied with FT-Raman spectroscopy | Litcius