Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol.

Qiu, Chaoying

Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol. [electronic resource] - Food chemistry Apr 2017 - 431-438 p. digital

Publication Type: Journal Article

1873-7072

10.1016/j.foodchem.2016.10.098 doi


Gliadin--metabolism
Glycosylation
Humans
Hydrophobic and Hydrophilic Interactions
Resveratrol
Solubility
Stilbenes--metabolism
Triticum--metabolism