Deamidation of Gluten Proteins as a Tool for Improving the Properties of Bread-Reference-Cited by-同舟云学术

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Deamidation of Gluten Proteins as a Tool for Improving the Properties of Bread

Published:2019 Issue: Volume: Page:3-11
ISSN:
Container-title:Flour and Breads and their Fortification in Health and Disease Prevention
language:
Short-container-title:

Author:

Kumagai Hitomi,Urade Reiko

Publisher

Elsevier

Reference86 articles.

1. Structure and functional properties of gluten;Hamer,2009

2. Wheat grain proteins;Shewry,2009

3. Characterisation of gluten subfractions by SE-HPLC and dynamic rheological analysis in shear;Cornec;J Cereal Sci,1994

4. Preparation and chemical characteristics of the cohesive proteins of wheat, barley, rye, and oats;Cunningham;Cereal Chem,1955

5. Studies on the physical nature of gliadin;Holme;Cereal Chem,1959

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Molecular Transformation and Characterizations of Super-deamidated Wheat Gluten by a Tunable Hydrated Ternary Natural Deep Eutectic Solvent;ACS Sustainable Chemistry & Engineering;2023-04-28

2. Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications;Comprehensive Reviews in Food Science and Food Safety;2021-05-30

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