Wheat gluten proteins phosphorylated with sodium tripolyphosphate: changes in structure to improve functional properties for expanding applications

Fei Hu; Peng Ren Zou; Fan Zhang; Kiran Thakur; Mohammad Rizwan Khan; Rosa Busquets; Jian Guo Zhang; Zhao Jun Wei

doi:10.1016/j.crfs.2022.08.014

Wheat gluten proteins phosphorylated with sodium tripolyphosphate: changes in structure to improve functional properties for expanding applications

Fei Hu, Peng Ren Zou, Fan Zhang, Kiran Thakur, Mohammad Rizwan Khan, Rosa Busquets, Jian Guo Zhang, Zhao Jun Wei

Research output: Contribution to journal › Article › peer-review

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Original language	English
Pages (from-to)	1342-1351
Journal	Current Research in Food Science
Volume	5
Early online date	28 Aug 2022
DOIs	https://doi.org/10.1016/j.crfs.2022.08.014
Publication status	Published - 2022

Bibliographical note

Note: This study was supported by the Key Research and Development Projects of Anhui Province (202104f06020026, 202004a06020042, 202004a06020052, 201904a06020008), the Researchers Supporting Project King Saud University (Riyadh, Saudi Arabia) (RSP-2021/138).

Keywords

Agriculture, veterinary and food science

Access to Document

10.1016/j.crfs.2022.08.014

Busquets-R-52207-VoRFinal published version, 5.51 MBLicence: CC BY-NC-ND

https://doi.org/10.1016/j.crfs.2022.08.014

Cite this

@article{4bf2ecc4a8ef4b5cb9b41e37b2a73604,

title = "Wheat gluten proteins phosphorylated with sodium tripolyphosphate: changes in structure to improve functional properties for expanding applications",

keywords = "Agriculture, veterinary and food science",

author = "Fei Hu and Zou, \{Peng Ren\} and Fan Zhang and Kiran Thakur and Khan, \{Mohammad Rizwan\} and Rosa Busquets and Zhang, \{Jian Guo\} and Wei, \{Zhao Jun\}",

note = "Note: This study was supported by the Key Research and Development Projects of Anhui Province (202104f06020026, 202004a06020042, 202004a06020052, 201904a06020008), the Researchers Supporting Project King Saud University (Riyadh, Saudi Arabia) (RSP-2021/138).",

year = "2022",

doi = "10.1016/j.crfs.2022.08.014",

language = "English",

volume = "5",

pages = "1342--1351",

journal = "Current Research in Food Science",

issn = "2665-9271",

publisher = "Elsevier B.V.",

}

TY - JOUR

T1 - Wheat gluten proteins phosphorylated with sodium tripolyphosphate

T2 - changes in structure to improve functional properties for expanding applications

AU - Hu, Fei

AU - Zou, Peng Ren

AU - Zhang, Fan

AU - Thakur, Kiran

AU - Khan, Mohammad Rizwan

AU - Busquets, Rosa

AU - Zhang, Jian Guo

AU - Wei, Zhao Jun

N1 - Note: This study was supported by the Key Research and Development Projects of Anhui Province (202104f06020026, 202004a06020042, 202004a06020052, 201904a06020008), the Researchers Supporting Project King Saud University (Riyadh, Saudi Arabia) (RSP-2021/138).

PY - 2022

Y1 - 2022

KW - Agriculture, veterinary and food science

U2 - 10.1016/j.crfs.2022.08.014

DO - 10.1016/j.crfs.2022.08.014

M3 - Article

SN - 2665-9271

VL - 5

SP - 1342

EP - 1351

JO - Current Research in Food Science

JF - Current Research in Food Science

ER -