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2017•International Journal of Biological MacromoleculesRequires access

The functional properties and structural characteristics of deamidated and succinylated wheat gluten

Yanhong Liu, Lingling Zhang, Yongxiang Li, Yang Yang, Fei Yang, Shuo Wang

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Key concepts: Succinylation, Chemistry, Deamidation, Succinic anhydride, Thermal stability, Gluten, Acylation, Food science

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