Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition

Published:2015-02-16 Issue:1 Volume:96 Page:122-130
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Koga Shiori¹,Böcker Ulrike²,Moldestad Anette²,Tosi Paola³,Shewry Peter R⁴,Mosleth Ellen F²,Uhlen Anne Kjersti¹²

Affiliation:

1. Department of Plant Sciences; Norwegian University of Life Sciences; PO Box 5003, NO-1432 Ås Norway

2. Nofima AS; PO Box 210, NO-1431 Ås Norway

3. School of Agriculture Policy & Development; Reading University; PO Box 237, Whiteknights Reading, RG6 7BE UK

4. Rothamsted Research; Harpenden, AL5 2JQ UK

Funder

Agricultural Products

Agricultural Agreement

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7068/fullpdf

Reference52 articles.

1. Effect of protein quality, protein content, bran addition, DATEM, proving time, and their interaction on hearth bread;Aamodt;Cereal Chem,2004

2. Hearth bread characteristics: effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions;Aamodt;Cereal Chem,2005

3. The proteins of the wheat kernel.

4. The low-molecular-weight glutenin subunits of wheat gluten;D'Ovidio;J Cereal Sci,2004

5. Basic rheology of bread dough with modified protein content and glutenin-to-gliadin ratios;Uthayakumaran;Cereal Chem,2000

Cited by 23 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. Image-assisted quantification of high and low molecular weight glutenin fractions in wheat by SDS-PAGE;Journal of Cereal Science;2024-07

2. Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products;Cereal Chemistry;2024-06-28

3. Effects of insoluble dietary fiber from mung bean skin on dough and gluten protein properties;International Journal of Food Engineering;2024-05-13

4. Effects of genotype, weather, FHB fungicide, and pre-harvest glyphosate on grain quality of hard red spring wheat in western Canada;Canadian Journal of Plant Science;2024-04-25

5. Gluten-starch microstructure analysis revealed the improvement mechanism of Triticeae on broomcorn millet (Panicum miliaceum L.);International Journal of Biological Macromolecules;2024-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3