Accelerated ageing of wheat grains: Part II-influence on thermal characteristics of wheat starch and FTIR spectroscopy of gluten-Reference-Cited by-同舟云学术

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Accelerated ageing of wheat grains: Part II-influence on thermal characteristics of wheat starch and FTIR spectroscopy of gluten

Published:2017-09 Issue: Volume:77 Page:157-165
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Aghababaei Abdolhossein,Maftoonazad Neda,Elhamirad Amirhossein,Badii Fojan

Funder

Agricultural Engineering Research Institute

Agricultural Research, Education and Extension Organization (AREEO), Iran

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference35 articles.

1. Influence of drying temperature, water content, and heating rate on gelatinization of corn starches;Altay;J. Agric. Food Chem.,2006

2. Assessment of starch gelatinization by ultrasonic and calorimetric techniques;Aparicio;J. Food Eng.,2009

3. Infrared spectroscopy of proteins;Barth;Biochim. Biophys. Acta (BBA) Bioenerg.,2007

4. Analysis of protein structures and interactions in complex food by near-infrared spectroscopy. 1. Gluten powder;Bruun;J. Agric. Food Chem.,2007

5. Starch granules: structure and biosynthesis;Buléon;Int. J. Biol. Macromol.,1998

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3. Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia;Journal of Ethnic Foods;2022-06-28

4. Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review;International Journal of Biological Macromolecules;2021-04

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