Complexation, Molecular Forces, Digestibility, and Celiac–Related Peptides of Gluten Blend Meat Analogs with Redox Agents

Food and Bioprocess Technology 2026

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Authors: Shinta Maharani, Jue–Liang Hsu, Jenshinn Lin, Prisana Suwannaporn
DOI: 10.1007/s11947-026-04224-1
Cited by: 2
References: 59

Fields of Study & Subjects

Protein Hydrolysis and Bioactive Peptides Proteins in Food Systems Food Allergy and Anaphylaxis Research

Publication details

Journal / source
Food and Bioprocess Technology
Publisher
Springer Science and Business Media LLC
Volume
19
Issue
4
Publication date
19 February 2026
Language
EN