Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10538802 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Soft and hard wheat flours have different number and types of hydrophobic affinity sites. ⺠Lipids are capable of displacing or re-orienting probes from the hydrophobic patches where they bind on protein surfaces. ⺠Differences were noted between lipids types and their ability to re-orient bound probes.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Brittany Huschka, Francesco Bonomi, Mauro Marengo, Matteo Miriani, Koushik Seetharaman,