Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions-Reference-Cited by-同舟云学术

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Published:2019-09-09 Issue:6 Volume:18 Page:1751-1769
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Rustgi Sachin¹²^ORCID,Shewry Peter³,Brouns Fred⁴^ORCID,Deleu Lomme J.⁵,Delcour Jan A.⁵^ORCID

Affiliation:

1. Dept. of Plant and Environmental Sciences, School of Health Research Clemson Univ. Pee Dee Research and Education Centre Florence SC U.S.A.

2. Dept. of Crop and Soil Sciences Washington State Univ. Pullman WA U.S.A.

3. Rothamsted Research Harpenden Hertfordshire U.K.

4. Dept. of Human Biology, School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences Maastricht Univ. Universiteitssingel 50 6200 MD Maastricht the Netherlands

5. Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium

Funder

Biotechnology and Biological Sciences Research Council

National Science Foundation

Clemson University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12493

Reference205 articles.

1. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review