| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539173 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Deamidation improved the barley glutelin solubility and emulsifying properties. ⺠Barley glutelin underwent a rapid hydrolysis and unfolding at the initial stage of deamidation. ⺠The deamidated glutelin formed soluble aggregates with very high molecular weight. ⺠These aggregates stabilised the emulsions at a broad range of deamidation levels.
Related Topics
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Authors
J. Zhao, Z. Tian, L. Chen,