Effects of Protein in Wheat Flour on Retrogradation of Wheat Starch-Reference-Cited by-同舟云学术

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Effects of Protein in Wheat Flour on Retrogradation of Wheat Starch

Published:2014-07-21 Issue:8 Volume:79 Page:C1505-C1511
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Xijun Lian¹²³,Junjie Guo⁴,Danli Wang⁴,Lin Li²³,Jiaran Zhu⁵

Affiliation:

1. Tianjin Key Laboratory of Food Biotechnology; School of Biotechnology and Food Science; TianJin Univ. of Commerce; Tianjin 300134 P.R. China

2. College of Light Industry and Food Sciences South China Univ. of Technology; Guangzhou 510640 P.R.China

3. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; Guangzhou 510640 P.R. China

4. School of Science; Tianjin Univ. of Commerce; Tianjin 300134 P.R. China

5. Hebei Jiaotong Vocational & Technical College; Tianjin 300381 P.R. China

Publisher

Wiley

Subject

Food Science

Reference38 articles.

1. High resolution proton, 13C and 15N NMR studies of wheat proteins at high field: spectral assignments, changes in conformation with heat treatments of flinor gliadines at solution, comparison with gluten spectra;Baianu;J Sci Food Agric,1982

2. Process conditions affect starch structure and its interactions with proteins in rice pasta;Barbiroli;Carbohyd Polym,2013

3. Proton and carbon NMR measurements of the effects of hydration on the wheat protein γ-gliadin;Belton;Spectrochim Acta A,1998

4. Wheat-gluten uses and industry needs;Day;Trends Food Sci Technol,2006

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