Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation
Authors
Keywords
Heat-induced, Wheat gluten, Gel formation, Dynamic rheological, Chemical interaction, Thermal aggregation, Network structure
Journal
FOOD CHEMISTRY
Volume 214, Issue -, Pages 393-399
Publisher
Elsevier BV
Online
2016-07-08
DOI
10.1016/j.foodchem.2016.07.037

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.