Combined effects of quercetin and sodium chloride concentrations on wheat gliadin structure and physicochemical properties.

Qiming WangYuwan TangYaxuan YangLin LeiJichun ZhaoYuhao ZhangLin LiQiang WangJian Ming

Published in: Journal of the science of food and agriculture (2020)

The results showed the benefits of natural food additives in food processing, which might have potential in improving the structure and physicochemical properties of protein-based foods. © 2020 Society of Chemical Industry.

Keyphrases

human health
ionic liquid
amino acid
protein protein