Conjugation of Specifically Developed Antibodies for High- and Low-Molecular-Weight Glutenins with Fluorescent Quantum Dots as a Tool for Their Detection in Wheat Flour Dough-Reference-Cited by-同舟云学术

Conjugation of Specifically Developed Antibodies for High- and Low-Molecular-Weight Glutenins with Fluorescent Quantum Dots as a Tool for Their Detection in Wheat Flour Dough

Published:2018-04-04 Issue:16 Volume:66 Page:4259-4266
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bonilla Jose C.¹,Ryan Valerie¹,Yazar Gamze¹,Kokini Jozef L.¹^ORCID,Bhunia Arun K.¹

Affiliation:

1. Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States

Funder

National Institute of Food and Agriculture

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b05711

Reference33 articles.

1. Measurement of biaxial extensional viscosity of wheat flour doughs

2. The prolamin storage proteins of cereal seeds: structure and evolution

3. The development of state diagrams for cereal proteins

4. Thermal behavior of native and hydrophobized wheat gluten, gliadin and glutenin-rich fractions by modulated DSC

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