Effects of black soybean peel anthocyanins on the structural and functional properties of wheat gluten
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 the food industry. As a result, there is an urgent need for improv...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2024-12 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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