Effect of the Coenzymes NAD(P)(H) in Straight-Dough Breadmaking on Protein Properties and Loaf Volume-Reference-Cited by-同舟云学术

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Effect of the Coenzymes NAD(P)(H) in Straight-Dough Breadmaking on Protein Properties and Loaf Volume

Published:2010-09 Issue:5 Volume:87 Page:420-427
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Joye Iris J.¹²,Shang Jingya¹,Brijs Kristof¹,Delcour Jan A.¹

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.

2. Corresponding author. Phone: +32 16 321760. Fax: +32 16 321997. E-mail: iris.joye@biw.kuleuven.be

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference21 articles.

1. Plasma membrane NADH oxidase of maize roots responds to gravity and imposed centrifugal forces

2. Thioredoxin: a photosynthetic regulatory protein finds application in food improvement

3. Thioredoxin and food allergy

4. Thioredoxin: A Multifunctional Regulatory Protein with a Bright Future in Technology and Medicine

Cited by 2 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. Enzymatic modifications of gluten protein: Oxidative enzymes;Food Chemistry;2021-09

2. The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review;Food Science & Nutrition;2020-10-15

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