Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality

•The functional properties of globulin in noodle processing were further investigated.•Alkali greatly improved the functional properties of globulin in noodle processing.•Disulfide bonds linkage between globulin and gluten in dough was induced by alkali.•Salt slightly improved the functional properties of globulin in noodle processing.•Non-covalent interaction between globulin and gluten in dough was induced by salt.