Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein

Runnan Li, Youling L. Xiong

Food Chemistry

Proteins in Food Systems

DOI →

2022Academic literature34 citations5 claims extracted Open Access

Development of High-Fibre and Low-FODMAP Crackers

Kristina Radoš, Nikolina Čukelj, Katarina Varga +4

Foods

Food composition and properties

Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome...

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Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein

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