Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread-Reference-Cited by-同舟云学术

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Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread

Published:2016-06 Issue: Volume:201 Page:275-283
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Xiang-Yu,Guo Xiao-Na,Zhu Ke-Xue

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Jiangsu Planned Projects for Postdoctoral Research Funds

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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

2. Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing;Bruneel;Food Chemistry,2011

3. The impact of the protein network on the pasting and cooking properties of dry pasta products;Bruneel;Food Chemistry,2010

4. Visualization of food structure by confocal laser scanning microscopy (CLSM);Dürrenberger;LWT – Food Science and Technology,2001

5. High temperature-induced changes in high molecular weight glutenin subunits of Chinese winter wheat and its influences on the texture of Chinese noodles;Deng;Journal of Agronomy and Crop Science,2008

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