Subject
General Medicine,Food Science,Analytical Chemistry
Reference108 articles.
1. Evaluation of reduced allergenicity of deamidated gliadin in a mouse model of wheat-gliadin allergy using an antibody prepared by a peptide containing three epitopes;Abe;Journal of Agricultural and Food Chemistry,2014
2. Effect of ionic strength (NaCl and CaCl2) on functional, textural and electrophoretic properties of native and acetylated gluten, gliadin and glutenin;Abedi;International Journal of Biological Macromolecules,2018
3. Solubilized Wheat Protein Isolate: Functional Properties and Potential Food Applications;Ahmedna;Journal of Agricultural and Food Chemistry,1999
4. Effect of chemical modification, pH change, and freezing on the rheological, solubility, and electrophoretic pattern of wheat flour proteins;Aminlari;Journal of Food Science,2002
5. Dough thermo-mechanical properties: Influence of sodium chloride, mixing time and equipment;Angioloni;Journal of Cereal Science,2005
Cited by
57 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