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Life Sciences, Biotechnology, Food Science +16

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

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Agriculture, Biochemistry, Food Science +16

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

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Agriculture, Food Science, Nutritional Sciences +17

Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products

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Agriculture, Food Science, Food Engineering +14

Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread

Xiangyu Wang, Xiao‐Na Guo, Ke‐Xue Zhu · Food Chemistry · 2016 · 155 citations

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