Water-soluble protein molecular weight distribution and effects on wheat malt quality during malting-Reference-Cited by-同舟云学术

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Water-soluble protein molecular weight distribution and effects on wheat malt quality during malting

Published:2014-09 Issue: Volume: Page:n/a-n/a
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Xie Lan¹,Jin Yuhong¹,Du Jinhua¹,Zhang Kaili²

Affiliation:

1. College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China

2. Shandong Taishan Beer Co. Ltd; Tai' an 271000 People's Republic of China

Funder

the National Natural Science Foundation of China

the Shandong Province Natural Science Foundation

the Shandong Province Science and Technology Development

Publisher

Wiley

Subject

Food Science

Reference24 articles.

1. The identification of a barley haze active protein that influences beer haze stability: Cloning and characterisation of the barley SE protein as a barley trypsin inhibitor of the chloroform/methanol type;Robinson;J. Cereal Sci.,2007

2. The gel filtration chromatographic-profiles of proteins and peptides of wort and beer: Effects of processing-malting, mashing, kettle boiling, fermentation and filtering;Osman;J. Inst. Brew.,2003

3. Proteins and amino acids in beers, their contents and relationships with other analytical data;Gorinstein;Food Chem.,1999

4. The identification of a barley haze active protein that influences beer haze stability: The genetic basis of a barley malt haze active protein;Robinson;J. Cereal. Sci.,2007

5. Proteins and amino acids in beers, their contents and relationships with other analytical data;Gorinstein;Food Chem.,1999

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1. The effect of barley to wheat ratio in malt blends on protein composition and physicochemical characteristics of wort and beer;Journal of Food Science;2022-12-17

2. Suitability of Selected Winter Cultivars of Wheat from Production of Wheat Beer;Acta Universitatis Cibiniensis. Series E: Food Technology;2022-06-01

3. Quality and Pro-Healthy Properties of Belgian Witbier-Style Beers Relative to the Cultivar of Winter Wheat and Raw Materials Used;Foods;2022-04-15

4. Effect of malting process duration on malting losses and quality of wheat malts;Acta Universitatis Cibiniensis. Series E: Food Technology;2021-12-01

5. Effect of an endo‐1,4‐ β ‐xylanase from wheat malt on water‐unextractable arabinoxylan derived from wheat;Journal of the Science of Food and Agriculture;2021-10-05

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