Modification of the Properties of Flour Protein by Thiolated Gelatin-Reference-Cited by-同舟云学术

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Modification of the Properties of Flour Protein by Thiolated Gelatin

Published:1961-11 Issue:4803 Volume:192 Page:657-657
ISSN:0028-0836
Container-title:Nature
language:en
Short-container-title:Nature

Author:

McDERMOTT E. E.,PACE J.

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/192657a0.pdf

Reference7 articles.

1. Frater, R., Hird, F. J. R., Moss, H. J., and Yates, J. R., Nature, 186, 451 (1960).

2. Mecham, D. K., Cereal Chem., 36, 134 (1959).

3. Sokol, H. A., Mecham, D. K., and Pence, J. W., Cereal Chem., 37, 739 (1960).

4. Sokol, H. A., and Mecham, D. K., Bakers' Digest, 34, 24 (1960).

5. Benesch, R., and Benesch, R. E., Proc. U.S. Nat. Acad. Sci., 44, 848 (1958).

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Chemical and Structural Engineering of Gelatin-Based Delivery Systems for Therapeutic Applications: A Review;Biomacromolecules;2024-01-04

2. Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history;Journal of Food Engineering;2009-08

3. Wheat Gluten−Thiolated Poly(vinyl alcohol) Blends with Improved Mechanical Properties;Biomacromolecules;2006-09-19

4. Thiols in flour and breadmaking quality;Food Chemistry;1988

5. Lipoxygenase and Some Related Enzymes in Breadmaking;Lipids in Cereal Technology;1983

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