Dietary Fiber-Induced Changes in the Structure and Thermal Properties of Gluten Proteins Studied by Fourier Transform-Raman Spectroscopy and Thermogravimetry-Reference-Cited by-同舟云学术

Dietary Fiber-Induced Changes in the Structure and Thermal Properties of Gluten Proteins Studied by Fourier Transform-Raman Spectroscopy and Thermogravimetry

Published:2016-03-07 Issue:10 Volume:64 Page:2094-2104
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nawrocka Agnieszka¹,Szymańska-Chargot Monika¹,Miś Antoni¹,Wilczewska Agnieszka Z.²,Markiewicz Karolina H.²

Affiliation:

1. Bohdan Dobrzanski Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland

2. Institute of Chemistry, University of Białystok, Ciołkowskiego 1K, 15-245 Białystok, Poland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05712

Reference35 articles.

1. Consumer Liking of Refined and Whole Wheat Breads

2. Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology

3. Some effects of non-endosperm components of wheat and of added gluten on wholemeal bread microstructure

4. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

5. The structure and properties of gluten: an elastic protein from wheat grain

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