Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids: Effect of replacement of folded conformation by extended structure

Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids: Effect of replacement of folded conformation by extended structure

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 72, November 2017, Pages 105-114

Yongquan Wang, Jing Gan, Yun Zhou, Yongqiang Cheng, Satoru Nirasawa,