Influence of Salts and Aggregation of Gluten Proteins on Reduction and Extraction of High Molecular Weight Glutenin Subunits of Wheat
Author:
Affiliation:
1. Research assistant and adjunct professor, respectively, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506.
2. Corresponding author. E-mail: george@usgmrl.ksu.edu
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference24 articles.
Cited by 9 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. Comparison of Solubility of Corn Proteins in Propanol, Ethanol, and tert-Butyl Alcohol Solutions on the Tortilla Process Samples;Cereal Chemistry Journal;2017-09-26
2. Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology;Journal of Agricultural and Food Chemistry;2016-09-21
3. Dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin-Like Characteristics to the Glutenin in Wheat Gluten;Journal of Food Science;2015-01-14
4. Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties;Journal of Food Process Engineering;2014-03-05
5. Molecular Weight Distribution of Proteins in Hard Red Spring Wheat: Relationship to Quality Parameters and Intrasample Uniformity;Cereal Chemistry Journal;2010-11
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3