Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage.
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DOI: 10.1016/j.foodchem.2021.130492
Abstract: The aim of this research was to clearly clarify the deterioration mechanism of heat-denatured gluten proteins by exploring the change of aggregation and structural characteristics of heat-denatured gluten proteins in the steamed bread system and… read more here.
Keywords: gluten proteins; denatured gluten; frozen storage; heat ... See more keywords