Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions-Reference-Cited by-同舟云学术

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Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions

Published:2021-12 Issue: Volume:193 Page:1707-1715
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Kuang Jiwei,Ma Wenhui,Pu Huaying,Huang Junrong,Xiong Youling L.

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference45 articles.

1. Size characterisation of wheat proteins, particularly glutenin, by asymmetrical flow field-flow fractionation;Wahlund;J. Cereal Sci.,1996

2. Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough;Uthayakumaran;Cereal Chem.,1999

3. Depolymerisation and re-polymerisation of wheat glutenin during dough processing. I. Relationships between glutenin macropolymer content and quality parameters;Weegels;J. Cereal Sci.,1996

4. Correlation of glutenin macropolymer with viscoelastic properties during dough mixing;Wang;J. Cereal Sci.,2007

5. The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality;Wang;Food Chem.,2016

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