The Thermal Properties of Gliadins and Glutenins Fortified with Flavonoids and Their Glycosides Studied via Thermogravimetry (TGA) and Differential Scanning Calorimetry (DSC)

Thermal analyses (TGA and DSC) were used to determine the thermal properties of gliadins and glutenins extracted from a model wheat dough fortified with flavonoids and their glycosides. As flavonoids, quercetin; naringenin; hesperetin; and their glycosides, rutin, naringin, and hesperidin, were used...

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Bibliographic Details

Published in:	Applied Sciences
Main Authors:	Magdalena Krekora, Karolina Halina Markiewicz, Agnieszka Zofia Wilczewska, Agnieszka Nawrocka
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Subjects:	gliadin glutenin flavonoid flavonoid glycoside TGA DSC
Online Access:	https://www.mdpi.com/2076-3417/15/13/7303