Some observations on wheat gluten solubilities-Reference-Cited by-同舟云学术

Some observations on wheat gluten solubilities

Published:1980-05 Issue:5 Volume:31 Page:453-458
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Patey Alan L.,Shearer George

Publisher

Wiley

Subject

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

Reference21 articles.

1. The chemistry of gliadin. In Antigen Absorption by the Gut ( Ed.), MTP, Lancaster, 1978, 161–166.

2. ; ; Wheat proteins. In Advances in Cereal Science and Technology Vol. 1, ( Ed.), AACA, St Paul, 1976, 158–236.

3. ; Chemistry of wheat proteins and the nature of the damaging substances. Clinics in Gastroenterology Vol. 3 (1) ( ; , Eds) Saunders, London, 1974, 199–211.

Cited by 3 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. Pilot scale preparation of wheat gluten protein fractions I-Influence of process parameters on their protein composition;International Journal of Food Science & Technology;2007-07-06

2. The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch☆☆Names are necessary to report factually on available data; however, the USDA neither guarantee nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable.;Food Chemistry;2003-06

3. Fractionation of acetic acid-soluble proteins from wheat gluten by hydrophobic interaction chromatography: Evidence for different behaviour of gliadin and glutenin proteins;Journal of Cereal Science;1985-01