Model gluten gels

被引：5

作者：

Banc, A. ^{[1
]}

Dahesh, M. ^{[1
,2
]}

Wolf, M. ^{[1
]}

Morel, M. -H. ^{[2
]}

Ramos, L. ^{[1
]}

机构：

[1] Univ Montpellier, CNRS, L2C, Montpellier, France

[2] Univ Montpellier, UMR IATE 1206, CIRAD, SupAgro,INRA, Montpellier, France

来源：

JOURNAL OF CEREAL SCIENCE | 2017年 / 75卷

关键词：

Gluten; Gel; Structure; Interactions; GLIADINS; PROTEINS;

D O I：

10.1016/j.jcs.2017.04.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：175 / 178

页数：4

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[5]

van Vliet T, 2007, J CEREAL SCI, V46, P98, DOI 10.1016/j.jcs.2007.04.002

[6]

Wrigley C. W., 2006, Gliadin and glutenin: the unique balance of wheat quality, P3

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