Effects of matcha and its active components on the structure and rheological properties of gluten

LWT - Food Science and Technology - Tập 124 - Trang 109197 - 2020
Zipeng Liu1, Jin Chen1, Bo Zheng1, Qiyu Lu2, Ling Chen1,3
1Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
2School of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
3Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd., Maoming, Guangdong, 525427, China

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LWT - Food Science and Technology

Tập 124

109197

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