Effect of plasticizer and zein subunit on rheology and texture of zein network
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DOI: 10.1016/j.foodhyd.2021.107140
Abstract: Abstract Zein can form viscoelastic network, similar to gluten network, to support the weak structure of gluten-free dough caused by the lack of gluten, which greatly improves the textural quality of gluten-free foods. The effect… read more here.
Keywords: plasticizer; zein network; zein; rheology ... See more keywords