Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105395
Abstract: Abstract Wheat gluten proteins (WPs) are nutritious protein with a large yield, but they are rarely industrially attractive due to their poor water solubility. In this experiment, a pH-cycle was used by co-dissolving WPs and… read more here.
Keywords: protein isolates; design novel; wheat gluten; soy protein ... See more keywords
Edible hydrocolloids as sustainable substitute for non-biodegradable materials.
Sign Up to like & getrecommendations! Published in 2020 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2020.1827219
Abstract: Edible hydrocolloid polymers have created significant deliberation in modern eons due to their numerous advantages of being used as edible materials over synthetic materials, which could be helpful to the food industry as well as… read more here.
Keywords: biodegradable materials; sustainable substitute; non biodegradable; substitute non ... See more keywords