The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions-Reference-Cited by-同舟云学术

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The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions

Published:2005-11 Issue:3 Volume:42 Page:327-333
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Lagrain Bert,Brijs Kristof,Veraverbeke Wim S.,Delcour Jan A.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference19 articles.

1. AOAC, 1995. Official methods of Analysis, 16th edition. Method 990.03. Association of Official Analytical Chemists: Washington D.C..

2. Physico-chemical properties of high pressure treated wheat gluten;Apichartsrangkoon;Food Chemistry,1998

3. Rheological properties of wheat gluten;Attenburrow;Journal of Cereal Science,1990

4. The effect of heat on gluten-physico-chemical properties and baking quality;Booth;Annales de Technologie Agricole,1980

5. Use of spectroscopic and fluorescence techniques to assess heat-induced molecular modifications of gluten;Guerrieri;Cereal Chemistry,1996

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