Removing surface proteins promote the retrogradation of wheat starch
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DOI: 10.1016/j.foodhyd.2020.106437
Abstract: Abstract The effect of starch surface proteins on retrogradation of wheat starches were evaluated by rheometer, RVA, XRD, DSC, and TPA. An increase of the storage modulus and setback viscosity of starch pastes was observed… read more here.
Keywords: surface proteins; retrogradation wheat; starch;