Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking
Keywords: زئین; Corn (maize); Zein; Lipid; Gluten-free breadASE, accelerated solvent extraction; ELSD, evaporative light scattering detector; FITC, fluorescein 5(6)-isothiocyanate; G′, storage modulus; G″, loss modulus; HPMC, hydroxypropyl methylcellulose; LSCM, laser sc