Carboxymethylcellulose-induced changes in rheological properties and microstructure of wheat gluten proteins under different pH conditions.

Yuanyuan ChenYu TangQiming WangLin LeiJichun ZhaoYuhao ZhangLin LiFaisal Shah Jian Ming

Published in: Journal of food science (2021)

This study investigated the interaction of CMC with gluten, gluten, and gliadin under different pH conditions, providing a basis for expanding dough quality improvement, and extending the in-depth application of CMC in the food industry.

Keyphrases

celiac disease
quality improvement
irritable bowel syndrome
optical coherence tomography
patient safety
climate change
high resolution