Effects of glutenin in wheat gluten on retrogradation of wheat starch-Reference-Cited by-同舟云学术

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Effects of glutenin in wheat gluten on retrogradation of wheat starch

Published:2016-02-16 Issue:9 Volume:242 Page:1485-1494
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Guo Junjie,Lian Xijun,Kang Haiqi,Gao Kai,Li Lin

Funder

the State Key Program of National Natural Science of China

the National Key Technology R&D Program

the National Natural Science Foundation of China

Tianjin Research Program of Application Foundation and Advanced Technology

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-016-2649-5.pdf

Reference43 articles.

1. FAOSTAT (2006) Database of world agriculture. http://www.faostat.org . Accessed 2006

2. Singh S, Singh N, MacRitchie F (2011) Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties. Food Hydrocolloids 25:19–24

3. Rahman S, Kosar-Hashemi B, Samuel MS, Hill A, Abbott DC, Skerritt JH, Preiss J, Appels R, Morell MK (1995) The major proteins of wheat endosperm starch granules. Aust J Plant Physiol 22:793–803

4. Zhang PP, He ZH, Zhang Y, Xia XC, Liu JJ, Yan J, Zhong Y (2007) Pan bread and Chinese white salted noodle qualities of Chinese winter wheat cultivars and their relationship with gluten protein fractions. Cereal Chem 84:370–378

5. Hoover R (2001) Composition, molecular structure, and physicochemical properties of tuber and root starches: a review. Carbohydr Polym 45:253–267

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