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October 11, 2023International Journal of Food Science & Technology

Comparative molecular conformation, interaction, and network characteristics of wheat gluten modulated by sodium chloride and sodium carbonate

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JKJiwei KuangQinghai UniversityKXKe XuShanghai Center for Brain Science and Brain-Inspired Technology

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Cite This Study

Kuang et al. (2023) studied this question.

synapsesocial.com/papers/6aa16a74b78df6d0beed6de0https://doi.org/10.1111/ijfs.16776
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel2015 · 48 citations
  2. 2Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization2018 · 84 citations