Effects of Starch on the Digestibility of Gluten under Different Thermal Processing Conditions-Reference-Cited by-同舟云学术

Effects of Starch on the Digestibility of Gluten under Different Thermal Processing Conditions

Published:2019-04-26 Issue:25 Volume:67 Page:7120-7127
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wen Wenjun¹,Li Shijie¹,Gu Ying¹,Wang Shuo²,Wang Junping¹^ORCID

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, 29 Thirteenth Road, Tianjin Economy and Technology Development Area, Tianjin 300457, People’s Republic of China

2. Medical College, Nankai University, 38 Tongyan Road, Jinnan District, Tianjin 300350, People’s Republic of China

Funder

Ministry of Science and Technology of the People's Republic of China

Special Project of Tianjin Innovation Platform

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b01063

Reference34 articles.

1. Expression Profiling of Starchy Endosperm Metabolic Proteins at 21 Stages of Wheat Grain Development

2. Mechanisms of innate immune activation by gluten peptide p31-43 in mice

3. Digestion of Gluten Peptides by Normal Human Jejunal Mucosa and by Mucosa from Patients with Adult Coeliac Disease

4. Structural Basis for Gluten Intolerance in Celiac Sprue

5. Effect of cleavage enzyme, search algorithm and decoy database on mass spectrometric identification of wheat gluten proteins

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