HIGHLIGHTS
- who: Tao Yang et al. from the College of Agriculture, Nanjing Agricultural University, No, Weigang Road, Nanjing, China have published the research work: Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions, in the Journal: (JOURNAL)
- what: This study has shown that the disruptive effects of starch and aggregation behaviors of protein caused by heat processing could be accompanied by interactions with each other during heating.
- how: The results showed that hindered the gelatinization and swelling of starch during heating when temperature was below . . .
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