Effect of glycosylated gliadin on the structural and functional properties of highland barley starch gel

Food Hydrocolloids 2026

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Authors: Liping Zhao, Pingcuo Danzeng, Deji Ciren, Wenhao Li
DOI: 10.1016/j.foodhyd.2026.112486
Cited by: 2
References: 38

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Enzyme Production and Characterization

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
175
Pages
112486–112486
Publication date
21 January 2026
Language
EN