Interaction mechanism between cereal phenolic acids and gluten protein: protein structural changes and binding mode.
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DOI: 10.1002/jsfa.12107
Abstract: BACKGROUND Phenolic acids are antioxidant nutrients in cereals and affect the quality of wheat products and the properties of gluten protein. Gallic acid (GA), caffeic acid (CA), syringic acid (SA), and p-coumaric acid (p-CA) were… read more here.
Keywords: gluten protein; phenolic acids; acid; interaction mechanism ... See more keywords