Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics-Reference-Cited by-同舟云学术

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Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics

Published:2024-05 Issue: Volume:441 Page:138371
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Qi^ORCID,Wang Zhicheng,Wang Zehao,Duan Yaqian,Guo Haimei,Liang Ying,Zhang Xia,Zhang Yingjun^ORCID,Wang Jinshui^ORCID

Publisher

Elsevier BV

Reference65 articles.

1. Research on water’s influences on the quality of frozen dough;Bao;Procedia Environmental Sciences,2011

2. Protein network analysis — A new approach for quantifying wheat dough microstructure;Bernklau;Food Research International,2016

3. Impact of bran addition on water properties and gluten secondary structure in wheat flour doughs studied by attenuated total reflectance Fourier transform infrared spectroscopy;Bock;Cereal Chemistry,2013

4. Mixing dynamics and molecular interactions of HMW glutenins, LMW glutenins, and gliadins analyzed by fluorescent co-localization and protein network quantification;Bonilla;Journal of Cereal Science,2019

5. Classifcation of starch-gluten networks into a viscoelastic liquid or solid, based on rheological aspects-a review;Brandner;International Journal of Bilogical Macromolecules,2019

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