Reaction Kinetics of Gliadin−Glutenin Cross-Linking in Model Systems and in Bread Making
Author:
Affiliation:
1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf801894r
Reference35 articles.
1. Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality
2. Effects on Gluten of Heating at Different Moisture Contents. II. Changes in Physico-Chemical Properties and Secondary Structure
3. Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment
4. Changes in proteins induced by heating gluten dispersions at high temperature
5. The development of state diagrams for cereal proteins
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