Revealing 3D structure of gluten in wheat dough by optical clearing imaging
Gluten is a crucial quality determinant of wheat-based food products, however, its structure remains unknown due to the lack of imaging techniques. Here, the authors report the 3D structure of gluten in millimeter scale and at submicron resolution by combining an optical clearing reagent with two-ph...
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| Autores principales: | , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Nature Portfolio
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/29a16f85f497456489232a6f27ecc0f9 |
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