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Structural, physicochemical and technofunctional properties of corn gluten meal modified by extrusion

Caroline Cagnin1, Danielly Nascimento Morais1, Sandra Helena Prudencio1

  • 1Food Science and Technology, Universidade Estadual de Londrina, Celso Garcia Cid Highway, PR-445, Km 380 - University Campus, Londrina, PR 86057-970, Brazil.

Food Research International (Ottawa, Ont.)
|November 30, 2024
PubMed

Keywords:
ElectrophoresisFourier-transform infrared spectroscopyProteinsSolubilityWater absorptionZeins

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