Modification of zein dough functionality using kafirin as a coprotein-Reference-Cited by-同舟云学术

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Modification of zein dough functionality using kafirin as a coprotein

Published:2022-03 Issue: Volume:373 Page:131547
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ncube Mphokuhle B.,Taylor Janet,Bean Scott R.,Ioerger Brian P.,Taylor John R.N.

Funder

Agricultural Research Service

National Research Foundation

U.S. Department of Agriculture

University of Pretoria

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Acetonitrile as a buffer additive for the separation of maize (Zea mays L.) and sorghum (Sorghum bicolor L.) storage proteins by HPCE;Bean;Journal of Agricultural and Food Chemistry,2000

2. Separation of kafirins on surface porous reversed phase-high performance liquid chromatography columns;Bean;Journal of Agricultural and Food Chemistry,2011

3. Zein functionality in viscoelastic dough for baked food products;Bean;Journal of Cereal Science,2021

4. Mini review: On the elasticity of wheat gluten;Belton;Journal of Cereal Science,1999

5. New approaches to study the molecular basis of the mechanical properties of gluten;Belton;Journal of Cereal Science,2005

Cited by 5 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. Breaking the temperature limitation of zein-rice starch dough by microwave pre-gelatinization: Morphological, structural and rheological properties of the dough;Food Research International;2023-11

2. Do kafirin bioplastic materials have unique functional characteristics?;Cereal Chemistry;2023-02-13

3. Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry;CyTA - Journal of Food;2022-10-14

4. Application of zein in gluten-free foods: A comprehensive review;Food Research International;2022-10

5. Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems;Current Research in Food Science;2022

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