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Dynamic high-pressure microfluidization enhanced the emulsifying properties of wheat gliadin by rutin |
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| Authors: | Chunyi Li Qiming Wang Chi Zhang Lin Lei Xiaojuan Lei Yuhao Zhang Lin Li Qiang Wang Jian Ming |
| Affiliation: | 1. College of Food Science, Southwest University, Chongqing, The People’s Republic of China;2. College of Food Science, Southwest University, Chongqing, The People’s Republic of China Contribution: Formal analysis, Investigation, Methodology;3. College of Food Science, Southwest University, Chongqing, The People’s Republic of China Contribution: Formal analysis, Resources;4. College of Food Science, Southwest University, Chongqing, The People’s Republic of China Contribution: Writing - review & editing;5. College of Food Science, Southwest University, Chongqing, The People’s Republic of China Contribution: Funding acquisition;6. Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, The People’s Republic of China Contribution: Project administration;7. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, The People’s Republic of China Contribution: Project administration |
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