The behaviour of the high molecular-weight glutenin subunit 1Dx5, the 58 kDa central repetitive domain and α-gliadins at the air–aqueous interface

Author:

Örnebro J.,Nylander T.,Eliasson A.-C.,Shewry P.R.,Tatham A.S.,Gilbert S.M.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference34 articles.

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2. Electron microscopic studies on protein films from wheat and other sources at the air/water interface;Amend;Zeitschrift für Lebensmittel-Untersuchung und -Forschung,1990

3. Nucleotide sequences of the two high-molecular-weight glutenin genes from the D-genome of a hexaploid bread wheat, Triticum aestivum L. cv Cheyenne;Anderson;Nucleic Acids Research,1989

4. Interfacial properties of wheat gluten films from flours with different breadmaking qualities;Balla;Sciences des Aliments,1997

5. On the elasticity of wheat gluten;Belton;Journal of Cereal Science,1999

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