Changes in the rheology and aggregation behavior of wheat glutenin and gliadin mediated by low-sodium salt
Reducing sodium in cereal-based foods without reducing quality is still a major challenge, largely because the mechanistic role of salt substitutes in modulating key gluten components is unclear. This study aimed to decipher the distinct responses of glutenin (Glu) and gliadin (Gli) to low-sodium sa...
Tallennettuna:
| Päätekijät: | , , , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Elsevier
2026-01-01
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| Sarja: | Food Chemistry: X |
| Aiheet: | |
| Linkit: | http://www.sciencedirect.com/science/article/pii/S2590157525012866 |
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