Functional and structural properties of gliadin as influenced by pH, extraction protocols, and wheat cultivars

Author:

Rani Monika,Siddiqi Raashid Ahmad,Sharma Ritika,Gill Balmeet Singh,Sogi Dalbir Singh

Funder

University Grants Commission

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference59 articles.

1. Foaming properties of wheat gliadin;Thewissen;J. Agric. Food Chem.,2011

2. Proteins from land plants e potential resources for human nutrition and food security;Day;Trends Food Sci. Technol.,2013

3. Hydrophobic surfaces;Ornebro;J. Cereal Sci.,1999

4. Electrophoretic characterization and proportion of different protein fractions in wheat cultivars of North-India;Siddiqi;J.Agric.Food Res.,2021

5. Characterization of gliadin, secalin and hordein fractions using analytical techniques;Rani;Sci. Rep.,2021

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