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Protein aggregation behavior during highland barley dough formation induced by different hordein/glutelin ratio

Xinyue Liu1, Hao Duan2, Gaigai Liu2

  • 1Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing, 100023, PR China; Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.

Food Chemistry
|November 20, 2024
PubMed

Keywords:
Behavioural functionalizationHordein-glutelin structural informationModel doughMoisture distributionRheology

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