SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

1. Chinese Science Citation Database (CSCD)
2. A Guide to the Core Journals of China (2023)
3. The Key Magazine of China Science and Technology
4. Chinese Applied Core Journals (CACJ)
5. " 2022、2023 Bilingual Communication Project for Chinese STM Journals"
6. " 2022、2024 China Fine Periodical Exhibition"
7. Elsevier-Scopus Database
8. Directory of Open Access Journals (DOAJ)
9. EBSCO Research Database
10. Chemical Abstracts (CA)
11. Food Science and Technology Abstract (FSTA)
12. CAB International (CABI) Database
13. Japan Science and Technology Agency (Chinese Bibliographic Database) (JSTChina)
14. Ulrich’s Periodicals Directory (UPD)

+Advanced Search
Home > Archive>Volume 25, Issue 5, 2017 >19-23
PDF HTML XML Export Cite reminder
Research progress of wheat gluten protein
DOI:
Author:
Affiliation:

Clc Number:

Fund Project:

  • Article
    • |
  • Figures
    • |
  • Metrics
    • |
  • Reference
    • |
  • Related
    • |
  • Cited by
    • |
  • Materials
    • |
  • Comments
    Abstract:

    Wheat gluten protein is a nutrient-rich and inexpensive vegetal protein source, and it has wide applications in the food and non-food areas. The rheology and thermal stability of the natural wheat gluten protein is relatively poor, which has some restrictions to some extent in its scope of applications. Therefore, it is particularly important for the development of its new application value. The effects of some factors on wheat gluten protein structure and functional properties were summarized, and several modification methods of wheat gluten protein were discussed to improve its application value.

    Reference
    Related
    Cited by
Get Citation

Copy
分享
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online: September 25,2017
  • Published:

Cooperation unit

External Links

National Food and Strategic Reserves Administration   Academy of National Food and Strategic Reserves Administration   China National Knowledge Infrastructure (CNKI)   Wanfang Data   E·TILLER   
the Official Website of SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS, China
Phone: 010-58523598/3608
Email:bjb@ags.ac.cn
Address: No.11 Baiwanzhuang Street, Xicheng District Beijing,China
Postcode: 100037
京公网安备: 11010802026262号
ICP: 京ICP备09084417号-24



技术支持: 北京勤云科技发展有限公司(电话：010-62886653)