The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review-Reference-Cited by-同舟云学术

The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review

Published:2020-10-15 Issue:12 Volume:8 Page:6301-6319
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Abedi Elahe¹^ORCID,Pourmohammadi Kiana¹

Affiliation:

1. Department of Food Science and Technology College of Agriculture Fasa University Fasa Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1937

Reference136 articles.

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3. Sulfhydryl analysis. II. Free sulfhydryl content of heated doughs from two wheat cultivars and effect of potassium bromate;Andrews D. C.;Cereal Chemistry,1995

4. Effects of cysteine and mixing conditions on white/whole dough rheological properties

5. Mixing properties as a measure of reversible reduction and oxidation of doughs;Bekes F.;Cereal Chemistry,1994

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