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Functionality of ovalbumin during Chinese steamed bread-making processing

Shangyuan Sang1, Huang Zhang2, Lei Xu3

  • 1The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.

Food Chemistry
|March 6, 2018
PubMed

Keywords:
Bromophenol blue (PubChem CID: 8272)Chinese steamed breadDichlormethane (PubChem CID: 6344)Dithiothreitol (PubChem CID: 446094)Dynamic rheologyEthanol (PubChem CID: 702)GluteninsGlycerol (PubChem CID: 753)Molecular simulationOvalbuminSodium dodecyl sulfate (PubChem CID: 3423265)Tris (PubChem CID: 6503)

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