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The functional properties and structural characteristics of deamidated and succinylated wheat gluten

Yanhong Liu1, Lingling Zhang1, Yongxiang Li1

  • 1Key Laboratory of Food Nutrition and Safety, Ministry of Education, 300457 Tianjin, China; College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457 Tianjin, China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, 300457 Tianjin, China.

International Journal of Biological Macromolecules
|December 13, 2017
PubMed

Keywords:
Functional propertyStructural characterizationWheat gluten modification

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