Changes in Disulfide and Sulfhydryl Contents and Electrophoretic Patterns of Extruded Wheat Flour Proteins-Reference-Cited by-同舟云学术

Changes in Disulfide and Sulfhydryl Contents and Electrophoretic Patterns of Extruded Wheat Flour Proteins

Published:2000-05 Issue:3 Volume:77 Page:354-359
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Anderson A. K.¹,Ng P. K. W.²³

Affiliation:

1. Present address: USDA-ARS-SRRC, Food Processing and Sensory Quality Unit, 1100 Robert E. Lee Blvd., New Orleans, LA 70124. E-mail: aanderso@nola.srrc.usda.gov

2. Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824.

3. Corresponding author. E-mail: ngp@pilot.msu.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference26 articles.

1. Aroma Characteristics of Extruded Wheat Flour and Wheat Starch Containing Added Cysteine and Reducing Sugars

2. A Possible Mechanism for Thermal Texturization of Soybean Protein

3. Protein functionality modification by extrusion cooking

4. Chemical and nutritional changes in foods during extrusion

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