Effect of freeze–thaw cycles on the molecular weight and size distribution of gluten-Reference-Cited by-同舟云学术

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Effect of freeze–thaw cycles on the molecular weight and size distribution of gluten

Published:2013-08 Issue:1 Volume:53 Page:409-416
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhao Lei,Li Lin,Liu Guo-qin,Chen Ling,Liu Xingxun,Zhu Jie,Li Bing

Funder

National Natural Science Foundation of China

National Key Technology R&D Program

FRFCU-SCUT

Open Project Program of Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Absolute on-line molecular mass analysis of basic fibroblast growth factor and its multimers by reversed-phase liquid chromatography with multi-angle laser light scattering detection;Astafieva;Journal of Chromatography. A,1996

2. Factors influencing the characterization of gluten proteins by size-exclusion chromatography and multiangle laser light scattering (SEC–MALLS);Bean;Cereal Chemistry,2001

3. FTIR and NMR studies on the hydration of a high-Mr subunit of glutenin;Belton;International Journal of Biological Macromolecules,1995

4. Effect of frozen storage and freeze–thaw cycles on the rheological and baking properties of frozen doughs;Bhattacharya;Food Research International,2003

5. On the presence and activities of proteolytic enzymes in vital wheat gluten;Bleukx;Journal of Cereal Science,1997

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