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Heating Wheat Gluten Promotes the Formation of Amyloid-like Fibrils
[Image: see text] Amyloid fibrils (AFs) are highly ordered nanofibers composed of proteins rich in β-sheet structures. In this study, the impact of heating conditions relevant in food processing on AF formation of wheat gluten (WG) was investigated. Unheated and heated WG samples were treated with p...
שמור ב:
| הוצא לאור ב: | ACS Omega |
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| Main Authors: | , , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
American Chemical Society
2021
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| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7841782/ https://ncbi.nlm.nih.gov/pubmed/33521423 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acsomega.0c03670 |
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