摘要
综述了谷朊粉的物理、化学、酶法等改性技术的研究进展及对其乳化性的影响。
The development of investigation on the modification methods of vital wheat gulten are summarized, including physics, chemistry and enzyme treatment. The effect on its emulsification is introduced.
出处
《粮食与食品工业》
2007年第1期23-26,共4页
Cereal & Food Industry
关键词
谷朊粉
改性技术
乳化性
vital wheat gluten
modification technology
emulsification
