A carregar...
Impact of pH Modification on Protein Polymerization and Structure–Function Relationships in Potato Protein and Wheat Gluten Composites
Wheat gluten (WG) and potato protein (PP) were modified to a basic pH by NaOH to impact macromolecular and structural properties. Films were processed by compression molding (at 130 and 150 °C) of WG, PP, their chemically modified versions (MWG, MPP) and of their blends in different ratios to study...
Na minha lista:
| Publicado no: | Int J Mol Sci |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2018
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6337652/ https://ncbi.nlm.nih.gov/pubmed/30586846 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms20010058 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|