Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes
ZY Zhang, HM Zhou, YP Bai - Journal of Cereal Science, 2021 - Elsevier
This study aimed to modify wheat protein (WP) with barley beta-glucan (BBG) as a partial fat
replacer for microwave cakes. BBG was used for glycosylation modification of WP at 70° C …
replacer for microwave cakes. BBG was used for glycosylation modification of WP at 70° C …
Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes.
ZY Zhang, HM Zhou, YP Bai - 2021 - cabidigitallibrary.org
This study aimed to modify wheat protein (WP) with barley beta-glucan (BBG) as a partial fat
replacer for microwave cakes. BBG was used for glycosylation modification of WP at 70° C …
replacer for microwave cakes. BBG was used for glycosylation modification of WP at 70° C …