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Effects of exogenous starch on the structural–thermal properties of gluten in wheat with HMW-GS variations at Glu-D1 locus

  • Published:2020-04 Issue: Volume:130 Page:108950
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Song Lijun,Zhao Liye,Liu Zhenzhen,Li Liqun,Zheng Jinjuan,Li XuejunORCID

Funder

National Special Program for Transgenetic Wheat Breeding

National Key Research and Development Program of China

Key Agricultural Innovation Chain Program of Shaanxi Province

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Protein network analysis–a new approach for quantifying wheat dough microstructure;Bernklau;Food Research International,2016

2. Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.);Cao;Food Chemistry,2019

3. Wheat gluten functionality as a quality determinant in cereal-based food products;Delcour;Annual Review of Food Science and Technology,2012

4. Application of Mixolab to assess the bread making quality of wheat varieties;Dhaka;Scientific Reports,2012

5. Long-term storage effect in frozen dough by spectroscopy and microscopy;Esselink;Cereal Chemistry,2003
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