Isolating a fraction enriched in sub-aleurone gluten proteins through dry fractionation of wheat miller's bran-Reference-Cited by-同舟云学术

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Isolating a fraction enriched in sub-aleurone gluten proteins through dry fractionation of wheat miller's bran

Published:2024-08 Issue: Volume:96 Page:103775
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Hermans Wisse,Silventoinen-Veijalainen Pia,De Bondt Yamina,Langenaeken Niels A.,Nordlund Emilia,Courtin Christophe M.

Funder

Vlaamse regering

FWO

Publisher

Elsevier BV

Reference46 articles.

1. Approved methods of analysis;AACC International,2015

2. Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread;Bagdi;LWT - Food Science and Technology,2016

3. Wheat grain tissue proportions in milling fractions using biochemical marker measurements: Application to different wheat cultivars;Barron;Journal of Cereal Science,2011

4. Relative amounts of tissues in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition;Barron;Journal of Cereal Science,2007

5. From storage compartment to lytic organelle: The metamorphosis of the aleurone protein storage vacuole;Bethke;Annals of Botany,1998

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