Structural characterization of a novel glycoprotein in wheat germ and its physicochemical properties-Reference-Cited by-同舟云学术

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Structural characterization of a novel glycoprotein in wheat germ and its physicochemical properties

Published:2018-10 Issue: Volume:117 Page:1058-1065
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Yun Liyuan,Wang Shuai,Wu Tao,Li Qian,Zhang Min

Funder

National Key Research and Development Program of China

Innovation of modern Project

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference67 articles.

1. Effect of extruded wheat germ on dough rheology and bread quality;Góme z;Food Bioprocess Technol.,2012

2. Improvement of the quality of steamed bread by supplementation of wheat germ from milling process;Ma;J. Cereal Sci.,2014

3. Protein extraction from defatted wheat germ by reverse micelles: optimization of the forward extraction;Sun;J. Cereal Sci.,2008

4. Wheat germ stabilization by heat-treatment or sourdough fermentation: effects on dough rheology and bread properties;Marti;LWT Food Sci. Technol.,2014

5. Physical characterization and fluidization design parameters of wheat germ;Gili;J. Food Eng.,2017

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