Viscoelastic properties of wheat gliadin and glutenin suspensions-Reference-Cited by-同舟云学术

Viscoelastic properties of wheat gliadin and glutenin suspensions

Published:2007-01 Issue:3 Volume:101 Page:1025-1030
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xu Jingyuan,Bietz Jerold A.,Carriere Craig J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

1. Rheological properties of wheat gluten;Attenburrow;Journal of Cereal Science,1990

2. Biochemical and bread-making properties of wheat protein components. II. Reconstitution baking studies of protein fraction from various isolation procedures;Chakraborty;Cereal Chemistry,1988

3. Relationship between flour protein composition determined by size-exclusion high-performance liquid chromatography and dough rheological parameters;Ciaffi;Cereal Chemistry,1996

4. Characterization of gluten subfractions by SE-HPLC and dynamic rheological analysis in shear;Cornec;Journal of Cereal Science,1994

5. Proteins as agricultural polymers for packaging production;Cuq;Cereal Chemistry,1998

Cited by 56 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. Protein-Based Packaging Films in Food: Developments, Applications, and Challenges;Gels;2024-06-25

2. Study on the Mechanism of Viscosity Reduction of Αβγ-Gliadin Fractions by Being Mixed with Maize Amylose;2024

3. Choosing the right density for a concentrated protein system like gluten in a coarse-grained model;European Biophysics Journal;2023-06-28

4. Adverse effects of high‐dose gamma irradiation on wheat quality and processing traits;Cereal Chemistry;2023-04-26

5. The Fundamentals of Bread Making: The Science of Bread;Traditional European Breads;2023