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Synergistic Enhancement of Anthocyanin Stability and Techno-Functionality of Colored Wheat During the Steamed Bread Processing by Selectively Hydrolyzed Soy Protein

Bailu Yang, Xinnuo Wang,Weiwei Li,Guannan Liu,Dandan Li,Chong Xie,Runqiang Yang,Dong Jiang,Qin Zhou,Pei Wang

Food Chemistry（2024）

引用 1|浏览8
关键词
Anthocyanin,Reduced-glycinin,beta-Conglycinin,Steamed bread,Gluten proteins
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