Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing-Reference-Cited by-同舟云学术

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Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing

Published:2014-01 Issue: Volume:143 Page:163-169
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhou Yun,Zhao Dan,Foster Tim J.,Liu Yixin,Wang Yu,Nirasawa Satoru,Tatsumi Eizo,Cheng Yongqiang

Funder

National Key-technologies R&D Project

Program for New Century Excellent Talents in University

Beijing Municipal Talent Training Program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Method 08-01, 38-12, 44-15, and 46-13, approved methods of the American association of cereal chemists;AACC International,2000

2. Raman studies of bovine serum albumin – ionic detergent complexes and conformational change of albumin molecule induced by detergent binding;Aoki;Biochimica et Biophysica Acta (BBA),1982

3. Reactivity of wheat gluten protein during mechanical mixing: Radical and nucleophilic reactions for the addition of molecules on sulfur;Auvergne;Biomacromolecules,2008

4. Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside;Beattie;Meat Science,2004

5. On the elasticity of wheat gluten;Belton;Journal of Cereal Science,1999

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