| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5762390 | Journal of Cereal Science | 2017 | 4 Pages |
Abstract
- 50/50 gliadin/glutenin blend soluble in ethanol/water as a model of native gluten.
- Spontaneous gelation of the model gluten.
- Evidence of interactions between gliadin and glutenin in the gel.
- Gel backbone enriched in glutenin.
Keywords
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Authors
A. Banc, M. Dahesh, M. Wolf, M.-H. Morel, L. Ramos,