Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation

Kaiqiang Wang, Shuizhong Luo, Xiyang Zhong et al. · Food Chemistry · 2016 · 399 citations

Agriculture, Biochemistry, Food Science +16

Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions

Pei Wang, Lei Xu, Mehdi Nikoo et al. · Food Hydrocolloids · 2013 · 249 citations

Agriculture, Biochemistry, Food Science +17

Structural features and antioxidant activity of tannin from persimmon pulp

Haifeng Gu, Chunmei Li, Yujuan Xu et al. · Food Research International · 2007 · 209 citations

Agriculture, Food Science, Food Chemistry +14

Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread

Fan Zhu, Ratchaneekorn Sakulnak, Sunan Wang · Food Chemistry · 2015 · 179 citations

Agriculture, Food Science, Nutritional Sciences +13

Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure

Kaiqiang Wang, Shuizhong Luo, Jing Cai et al. · Food Chemistry · 2015 · 175 citations

Life Sciences, Biochemistry, Food Science +16