Wheat protein disulfide isomerase improves bread properties via different mechanisms

作者：Chunfei Zhao, Ziyue Luo, Mingze Li, Jihui Gao, Zhongxin Liang, Siyuan Sun, Xi Wang, Dong Yang · 发表于：Food Chemistry · 年份：2020 · DOI：10.1016/j.foodchem.2020.126242 · 被引用次数：32 · 研究领域：Food composition and properties、Endoplasmic Reticulum Stress and Disease、Proteins in Food Systems