New publication: The functional significance of the interaction between starch and protein  [02.10.22]

Our new publication as part of the Concise Reviews and Hypotheses summarizes the interaction ability of particulate starch granules and the polymerized gluten. 

• Brandner, S., Becker, T., Jekle, M.: Gluten-starch interface characteristics and wheat dough rheology – insights from hybrid artificial systems. Journal of Food Science. Accepted.

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