Wheat Gluten Deamidation: Structure, Allergenicity and Its Application in Hypoallergenic Noodles.
Mingxi LiuShuhan DaiLijun YinZhijie HuangXin JiaPublished in: Journal of the science of food and agriculture (2023)
Our work showed the potential for deamidation of WG products used in novel hypoallergenic food development. This article is protected by copyright. All rights reserved.