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

Article ID Journal Published Year Pages File Type
4983680 Food Hydrocolloids 2017 43 Pages PDF
Keywords
HClDWGTartaric acidCitric acidMalic acidhydrochloric acidEmulsifying propertyDeamidationSolubilityProtein conformationWheat gluten
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids: Effect of replacement of folded conformation by extended structure
Authors
Yongquan Wang, Jing Gan, Yun Zhou, Yongqiang Cheng, Satoru Nirasawa,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
HCl
DWG
Tartaric acid
Citric acid
Malic acid
hydrochloric acid
Emulsifying property
Deamidation
Solubility
Protein conformation
Wheat gluten
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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