Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology-Reference-Cited by-同舟云学术

Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology

Published:2020-11 Issue: Volume:108 Page:106002
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bonilla Jose C.,Erturk Merve Y.,Kokini Jozef L.

Funder

United States Department of Agriculture

National Institute of Food and Agriculture

NIFA

Agriculture and Food Research Initiative

Purdue Scholle Foundation

Purdue Bilsland Fellowship

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

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

3. Shear stress relaxation of wheat flour dough and gluten;Bohlin;Colloids and Surfaces A,1981

4. Simultaneous immunofluorescent imaging of gliadins, low molecular weight glutenins, and high molecular weight glutenins in wheat flour dough with antibody-quantum dot complexes;Bonilla;Food Research International,2019

5. Applications of quantum dots in Food Science and biology;Bonilla;Trends in Food Science & Technology,2016

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