Study on mechanism of citric acid-induced deamidation improving emulsifying properties of wheat gluten

PENG Jiaqi, CHEN Lin, JI Wenjin, YU Lin

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (24) : 163-171.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (24) : 163-171. DOI: 10.13995/j.cnki.11-1802/ts.042585

Study on mechanism of citric acid-induced deamidation improving emulsifying properties of wheat gluten

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(24): 163-171 https://doi.org/10.13995/j.cnki.11-1802/ts.042585

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