Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability-Reference-Cited by-同舟云学术

Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability

Published:2011-11 Issue:2 Volume:129 Page:319-328
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lamacchia C.,Baiano A.,Lamparelli S.,Terracone C.,Trani A.,Di Luccia A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference51 articles.

1. Changes in SDS solubility of glutenin polymers during dough mixing and resting;Aussenac;Cereal Chemistry,2001

2. Crop quality and utilisation: Changes in protein complexes of durum wheat in developing seed;Benetrix;Crop Science,1994

3. Fresh pasta quality as affected by enrichment of nonstarch polysaccharides;Brennan;Journal of Food Science,2007

4. SDS–insoluble glutenin polymer formation in developing grains of hexaploid wheat: The role of the ratio of high to low molecular weight glutenin subunits and drying rate during ripening;Carceller;Australian Journal of Plant Physiology,2001

5. Direct colorimetric assay of free thiol groups and disulfide bonds in suspensions of solubilized and particulate cereal proteins;Chan;Cereal Chemistry,1993

Cited by 24 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. Impact of semolina‐barley mixture on the volatolomic profile of dough and pasta: characterization by a multivariate chemometric approach;Journal of the Science of Food and Agriculture;2024-03-22

2. Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality;Foods;2023-07-13

3. What Is the Possibility of Commercializing African Indigenous Crops?—The Case of Ethiopia;Sustainability;2023-06-27

4. Barley in the Production of Cereal-Based Products;Plants;2022-12-14

5. Elucidating the techno-functional, morphological and phenolic properties of hull less barley and buckwheat incorporated pasta;Food Chemistry Advances;2022-10