Effects of glycosylation, phenolic-binding, pH, and ionic strength on the structural, emulsifying, and antioxidant properties of millet bran gliadin: Mechanism insights

Food Chemistry 2026

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Authors: Hui Wang, Ling Dang, Xinling Song, Jie Liu, Yajun Zheng, Na Cui, Zhihui Wei, Zihao Zhang, Yixuan Zhang

DOI: 10.1016/j.foodchem.2026.148354

Cited by: 3

References: 35

Fields of Study & Subjects

Proteins in Food Systems Food composition and properties Polysaccharides and Plant Cell Walls

References 35