β-Elimination reactions and formation of covalent cross-links in gliadin during heating at alkaline pH
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference30 articles.
1. Official Methods of Analysis;AOAC,1995
2. Amino acids, peptides, proteins;Belitz,2009
3. Snack foods;Delcour,2010
4. Direct determination of free amino acids and sugars in green tea by anion-exchange chromatography with integrated pulsed amperometric detection;Ding;Journal of Chromatography A,2002
5. A colorimetric method for determining low concentrations of mercaptans;Ellman;Archives of Biochemistry and Biophysics,1958
Cited by 73 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. Relating the protein denaturation degree and solubility of soy protein isolates to the structure of high moisture extrudates;Food Hydrocolloids;2024-10
2. Wheat gluten structure and (non–)covalent network formation during deep-fat frying;Food Research International;2024-07
3. A comparative study of cross-linked human serum albumin nanoparticles using ultrasonication or glutaraldehyde; The impact on the corona protein adsorption using SDS-PAGE and MALDI-TOF;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-06
4. Changes in the molecular and structural of wheat gluten in the presence of zein during heating: Comparative studies on gluten, glutenin and gliadin;Food Bioscience;2024-06
5. Physical and chemical modifications of gluten;Handbook of Natural Polymers, Volume 2;2024
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3