Mixing dynamics and molecular interactions of HMW glutenins, LMW glutenins, and gliadins analyzed by fluorescent co-localization and protein network quantification

Author:

Bonilla Jose C.,Schaber James A.,Bhunia Arun K.,Kokini Jozef L.

Funder

the United States Department of Agriculture through a National Institute of Food and Agriculture

Purdue Scholle Foundation

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Method 54-21.02. Rheological Behavior of Flour by Farinograph: Constant Flour Weight Procedure. Approved November 8;AACC International. Approved Methods of Analysis,1995

2. Probing the distribution of gliadin proteins in dough and baked bread using conjugated quantum dots as a labeling tool;Ansari;J. Cereal Sci.,2015

3. Protein network analysis — a new approach for quantifying wheat dough microstructure;Bernklau;Food Res. Int.,2016

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 Res. Int.,2019

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

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