Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics.
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DOI: 10.1016/j.foodchem.2019.03.030
Abstract: Effects of adlay starch on the rheological and conformational changes in wheat gluten gel were investigated in this study. Rheological measurement showed that adlay starch-gluten composite gels exhibited higher storage modulus G' and loss modulus… read more here.
Keywords: gluten gel; effects adlay; starch rheological; starch ... See more keywords