Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough
In this study, the conjugate of curcumin and gluten were prepared through alkaline, ultrasonic, and enzymatic methods. The effects of grafting methods on physicochemical properties of gluten, rheology properties of frozen dough and the quality of resulted bread were evaluated. The results showed tha...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120037 |
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