Molecular basis of sodium chloride dominated glutenin interaction and bread properties-Reference-Cited by-同舟云学术

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Molecular basis of sodium chloride dominated glutenin interaction and bread properties

Published:2021-05 Issue: Volume:142 Page:111011
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Guo Yizhan,Zhao Chunfei,Yu Peixuan,Gao Jihui,Liang Zhongxin,Ji Ruiyang,Du Haolan,Fu Jiahui,Liang Jianfen,Yang Dong

Funder

National Natural Science Foundation of China

Chinese Universities Scientific Fund

National Key Research and Development Program of China

National Laboratory of Biomacromolecules

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Wheat gluten: High molecular weight glutenin subunits - structure, genetics, and relation to dough elasticity;Anjum;Journal of Food Science,2007

2. What is gluten?;Biesiekierski;Journal of Gastroenterology and Hepatology,2017

3. Conjugation of specifically developed antibodies for high- and low-molecular-weight glutenins with fluorescent quantum dots as a tool for their detection in wheat flour dough;Bonilla;Journal of Agricultural and Food Chemistry,2018

4. CHARMM - a program for macromolecular energy, minimization, and dynamics calculatoins;Brooks;Journal of Computational Chemistry,1983

5. Effect of sodium chloride and sodium bicarbonate on the physicochemical properties of soft wheat flour doughs and gluten polymerization;Chen;Journal of Agricultural and Food Chemistry,2018

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1. Identification and mechanism of wheat protein disulfide isomerase-promoted gluten network formation;PNAS Nexus;2024-08-21

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4. An efficient pathway to the elaboration of glassy amphiphilic ester based hydroxyethyl cellulose and ionic liquids;Cellulose;2022-12-15

5. Economical and eco-friendly isolation of anthocyanins from grape pomace with higher efficiency;Food Chemistry: X;2022-10

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