What do we really understand about wheat gluten structure and functionality?-Reference-Cited by-同舟云学术

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What do we really understand about wheat gluten structure and functionality?

Published:2024-05 Issue: Volume:117 Page:103895
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Shewry Peter R.^ORCID,Belton Peter S.

Funder

BBSRC

Publisher

Elsevier BV

Reference52 articles.

1. Molecular weight distribution of polymeric proteins in wheat grains: the rheologically active polymers;Ausennac;Foods,2020

2. On the elasticity of wheat gluten;Belton;J. Cereal. Sci.,1995

3. New approaches to study the molecular basis of the mechanical properties of gluten;Belton;J. Cereal. Sci.,2005

4. FTIR and NMR studies on the hydration of a high-Mr subunit of glutenin;Belton;Int. J. Biol. Macromol.,1995

5. Phase behaviour of a wheat protein isolate;Boire;Soft Matter,2013

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Toward Diverse Plant Proteins for Food Innovation;Advanced Science;2024-08-09

2. Development of a germplasm master set covering variability of high molecular weight glutenin subunits for the GLU-A1 locus in Triticum sp.;Journal of Cereal Science;2024-07

3. Image-assisted quantification of high and low molecular weight glutenin fractions in wheat by SDS-PAGE;Journal of Cereal Science;2024-07

4. Can we increase the use of wheat and other cereals as sources of protein?;Journal of Cereal Science;2024-05

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