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	Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice cream 期刊论文 Food Hydrocolloids,2019, 卷号: 87, 页码: 679-690 作者: He, Wenmeng; Zhao, Wei; Yang, Ruijin 收藏 \| 浏览/下载：16/0 \| 提交时间：2022/05/24 Acid-deamidation-heating Ice cream Oil-in-water emulsion Partial least squares discriminant analysis Rheological-physical properties Wheat gluten
	A critical review on production and industrial applications of beta-glucans 评论文章 2016 作者: Zhu, Fengmei; Du, Bin; Xu, Baojun 收藏 \| 浏览/下载：20/0 \| 提交时间：2021/04/23 Extraction Industrial application Physical properties Preparation technology Production process Value-added products β-Glucan