Quality and thermal characterization of glutenin-rich fractions of wheat flour (Triticum aestivum) obtained by different extraction methods
Author:
Affiliation:
1. Department of Chemical Engineering, Federal University of Paraná, 81531-980 - Curitiba. PR. Brazil
2. Department of Biochemistry, State University of Maringá, Av. Colombo 5790, 87020-900 - Maringá. PR. Brazil
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/066.2019.48.3.8
Reference16 articles.
1. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
2. Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractions
3. Thermal properties of gluten proteins of two soft wheat varieties
4. Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten
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1. Comparison of intestinal absorption of soybean protein isolate-, glutenin- and peanut protein isolate-bound Nε-(carboxymethyl) lysine after in vitro gastrointestinal digestion;Food Research International;2024-09
2. Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review;International Journal of Biological Macromolecules;2021-04
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