2023peer-reviewed41 citations
Cooking mediated wheat gluten aggregation behavior: Physicochemical properties and component changes
Hao Liu, Ying Liang, Shengyang Zhang, Xuefeng Yan, Jiayi Wang, Jiayi Wang +5 more
Food Hydrocolloids
Concepts
GlutenChemistryIntermolecular forceGluteninHydrogen bondRheologyHydrophobic effectViscoelasticity