Modifiion of the structural and functional properties of .
WEBNov 30, 2021 · Owing to the mechanical force of planetary ball milling constantly breaking the disulfide bonds in gluten, the number of free sulfhydryl groups increased, and surface hydrophobicity increased from to after 20 min ballmilling treatments, whereas the ing capacity was improved from to 31 cm 3. After 40 min, .