Effect of amino and thiol groups of wheat gluten on the quality characteristics of Chinese noodles-Reference-Cited by-同舟云学术

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Effect of amino and thiol groups of wheat gluten on the quality characteristics of Chinese noodles

Published:2019-05-16 Issue:6 Volume:56 Page:2825-2835
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Li Hua,Wang Jingjing,Pan Li,Lu Qiyu

Funder

National Natural Science Foundation of China

Fundamental Research Funds for Special Projects of Henan University of Technology

Science and technology research project of Henan province

Province Key Laboratory of Cereal Resource Transformation and Utilization, Henan University of Technology

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-03688-8.pdf

Reference38 articles.

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2. Achouri A, Nail V, Boye JI (2012) Sesame protein isolate, fractionation, secondary structure 507 and functional properties. Food Res Int 46(1):360–369

3. Ajila CM, Aalami M, Leelavathi K, Prasada Rao UJS (2010) Mango peel powder: a potential source of antioxidant and dietary fiber in macaroni preparations. Innov Food Sci Emerg Technol 11(1):219–224

4. Anjum FM, Khan MR, Din A, Saeed M, Pasha I, Arshad MU (2007) Wheat gluten: high molecular weight glutenin subunits-structure, genetics, and relation to dough elasticity. J Food Sci 72(3):56–63

5. Arfvidsson C, Wahlund K, Eliasson A (2004) Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin. J Cereal Sci 39(1):1–8

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