Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions-Reference-Cited by-同舟云学术

Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions

Published:2014-03 Issue: Volume:35 Page:238-246
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Pei,Xu Lei,Nikoo Mehdi,Ocen Denis,Wu Fengfeng,Yang Na,Jin Zhengyu,Xu Xueming

Funder

National “Twelfth Five-Year” Plan for Science & Technology Support of China

Fundamental Research Funds for the Central Universities

Graduate Student Innovation Project of Jiangsu Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

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3. Differential scanning calorimetric study on the effects of frozen storage on gluten and dough;Bot;Cereal Chemistry,2003

4. Flour proteins: structure and functionality in dough and bread;Bushuk;Cereal Foods World,1985

5. Examination of the secondary structure of proteins by deconvolved FTIR spectra;Byler;Biopolymers,1986

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