Molecular insights into the structure forming properties of zein and a rheological comparison with hordein

Molecular insights into the structure forming properties of zein and a rheological comparison with hordein

Prolamins are hydrophobic proteins extracted using water-ethanol mixtures, useful for texturing meat and cheese alternatives at low temperatures due to their self-aggregating properties. This study explored the rheological and structural properties of the corn prolamin zein under varying temperature...

Full description

Saved in:
Bibliographic Details
Main Authors: Bhanu Devnani, Nicholle Kirsten Tan, Jeffrey M Sanders, John C Shelley, Francesca Moraca, Lutz Grossmann
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Future Foods
Subjects:
Corn protein
MD simulation
Alternative protein
Sustainable protein
Extrusion
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833524002077
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items