Insight into gluten structure in a mild chaotropic solvent by asymmetrical flow field-flow fractionation (AsFlFFF) and evidence of non-covalent assemblies between glutenin and ω-gliadin-Reference-Cited by-同舟云学术

Insight into gluten structure in a mild chaotropic solvent by asymmetrical flow field-flow fractionation (AsFlFFF) and evidence of non-covalent assemblies between glutenin and ω-gliadin

Published:2020-06 Issue: Volume:103 Page:105676
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Morel Marie-Hélène,Pincemaille Justine,Chauveau Edouard,Louhichi Ameur,Violleau Frédéric,Menut Paul,Ramos Laurence,Banc Amélie

Funder

Agence Nationale de la Recherche

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference58 articles.

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2. Changes in SDS solubility of glutenin polymers during dough mixing and resting;Aussenac;Cereal Chemistry,2001

3. Small angle neutron scattering contrast variation reveals heterogeneities of interactions in protein gels;Banc;Soft Matter,2016

4. Model gluten gels;Banc;Journal of Cereal Science,2017

5. Phase separation dynamics of gluten protein mixtures;Banc;Soft Matter,2019

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