Hui-Shan Shen

Deamidated zein improves the rheological properties of gluten-free dough: insights from liquid lamella and interfacial mechanisms.

Buckwheat, which is rich in flavonoids, serves as a high-quality protein source despite lacking gluten, leading to poor dough structure and fermentation performance. Therefore, we investigated the effects of moderately deamidated zein on the rheological properties of buckwheat gluten-free dough and the interfacial prop...