Combining polysaccharide on oxidation stability and digestibility of deamidated wheat gliadin fish oil-in-water emulsions.

In this paper, deamidated wheat gliadin (DWG) was obtained by converting the amide group of the wheat protein side chains into a carboxyl group. This work aims to investigate the effect of two anionic polysaccharides (sodium alginate (SA) and xanthan…

Preview only. Read the full abstract at the source