Effects of black soybean peel anthocyanins on the structural and functional properties of wheat gluten.
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DOI: 10.1002/jsfa.14080
Abstract: BACKGROUND Wheat gluten (WG) is a crucial cereal protein commonly utilized in the food, biological and pharmaceutical industries. However, WG is poorly soluble in water, resulting in poor functional properties, which restrict its application in… read more here.
Keywords: soybean peel; food; bae; black soybean ... See more keywords