Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: Studies on gluten, gliadin and glutenin
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference18 articles.
1. Physiochemical properties of high pressure treated wheat gluten;Apichartsrangkoon;Food Chemistry,1998
2. Dynamic viscoelastic behavior of high-pressure-treated wheat gluten;Apichartsrangkoon;Cereal Chemistry,1999
3. Tissue sulfhydryl groups;Ellman;Archives of Biochemistry and Biophysics,1959
4. The effects of pressure on the preservation of milk;Hite;West Virginia University Agricultural Experiment Station Bulletin,1899
5. Resolution of high-molecular-weight glutenin subunits by sodium dodecylsulfate polyacrylamide gel electrophoresis incorporating a neutral pH buffer system;Kasarda;Cereal Chemistry,1998
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