Effects of freeze–thaw cycles on the structural and thermal properties of wheat gluten with variations in the high molecular weight glutenin subunit at the Glu-B1 locus-Reference-Cited by-同舟云学术

Effects of freeze–thaw cycles on the structural and thermal properties of wheat gluten with variations in the high molecular weight glutenin subunit at the Glu-B1 locus

Published:2019-05 Issue: Volume:87 Page:266-272
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Zhu Jian,Li Liqun,Zhao Liye,Song Lijun,Li Xuejun

Funder

National Key R&D Program of China

National Special Program for Transgenetic Wheat Breeding

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

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4. Formation and distribution of ice upon freezing of different formulations of wheat bread;Chen;J. Cereal Sci.,2012

5. Long-term storage effect in frozen dough by spectroscopy and microscopy;Esselink;Cereal Chem.,2003

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