A combination of alkaline pH-shifting/acidic pH and thermal treatments improves the solubility and emulsification properties of wheat glutenin

Jiang, HH; Pan, JH; Hu, X; Zhu, M; Gong, DM; Zhang, GW

Zhang, GW (通讯作者)，Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China.

FOOD CHEMISTRY, 2022; 393 ():

Abstract

Glutenin has limited applicability in food industry due to poor water solubility and emulsifying properties. In this study, the physicochemical proper......

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