Effects of inulins with various molecular weights and added concentrations on the structural properties and thermal stability of heat-induced gliadin and glutenin gels

Publication date: September 2021Source: LWT, Volume 149Author(s): Zehang Guo, Min Liu, Xuwen Xiang, Zhirong Wang, Bing Yang, Xuhui Chen, Guangjing Chen, Jianquan Kan

Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research