HYPOTHESIS FOR A MECHANISM OF BEAM-INDUCED MOTION IN CRYO-ELECTRON MICROSCOPY




Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties

Thermal treatments are widely applied to gluten-free (GF) flours to change their functionality.Despite the interest in using pulses in GF formulations, the effects of thermal treatment at the molecular level and their relationship with dough rheology have not been fully addressed.Raw and heat-treated red lentils were tested for starch and protein f

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