Addition of Psathyrostachys huashanica HMW glutenin subunit expresses positive contribution to protein polymerization and gluten microstructure of receptor wheat-Reference-Cited by-同舟云学术

Addition of Psathyrostachys huashanica HMW glutenin subunit expresses positive contribution to protein polymerization and gluten microstructure of receptor wheat

Published:2023-03 Issue: Volume:405 Page:134739
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Jiaojiao,Li Jiachuang,Jiang Shaowei,Zhao Li,Xiang Linrun,Fu Yu,Liu Shuhui,Yang Qunhui,Wu Jun,Chen Xinhong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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5. High molecular weight glutenin subunits 1Bx7 and 1By9 encoded by Glu-B1 locus affect wheat dough properties and sponge cake quality;Chen;Journal of Agricultural and Food Chemistry,2019

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3. Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties;Food Chemistry: X;2023-10

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5. Molecular Cytological Analysis and Specific Marker Development in Wheat-Psathyrostachys huashanica Keng 3Ns Additional Line with Elongated Glume;International Journal of Molecular Sciences;2023-04-04