New Insights Into the Role of Gluten on Durum Pasta Quality Using Reconstitution Method-Reference-Cited by-同舟云学术

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New Insights Into the Role of Gluten on Durum Pasta Quality Using Reconstitution Method

Published:2005-09 Issue:5 Volume:82 Page:601-608
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Sissons M. J.¹²,Egan N. E.¹,Gianibelli M. C.³

Affiliation:

1. NSW Department of Primary Industries, Tamworth Agricultural Institute, RMB 944 Tamworth, NSW 2340, Australia.

2. Corresponding author. Phone: 61 267 631 119. Fax: 61 267 631 222. E-mail: mike.sissons@agric.nsw.gov.au

3. CSIRO Plant Industry, GPO Box 1600, Canberra ACT 2600, Australia.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference37 articles.

1. Associations between electrophoretic composition of proteins, quality characteristics and agronomic attributes of durum wheats I. Protein-protein associations

2. Preparative Method for In Vitro Production of Functional Polymers from Glutenin Subunits of Wheat

3. Effects of a High Mr Glutenin Subunit (1Bx20) on the Dough Mixing Properties of Wheat Flour

4. Influence of High Molecular Weight (HMW) and Low Molecular Weight (LMW) Glutenin Subunits Controlled byGlu-1andGlu-3Loci on Durum Wheat Quality

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1. HMW‐GSs 1Dx3+1Dy12 contribute to a suitable wheat gluten strength that confers superior Chinese steamed bread quality;Journal of Food Science;2024-01-09

2. Innovative Pasta Enrichment: Assessing the Impact of Black Soldier Fly (Hermetia Illucens) Larvae on Quality Parameters;2024

3. The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure;Molecules;2023-11-04

4. Effect of variation in starch B‐granule content in durum wheat on technological properties and in vitro starch digestion of spaghetti;Cereal Chemistry;2023-04-11

5. Low Nitrogen Narrows down Phenotypic Diversity in Durum Wheat;Cogent Food & Agriculture;2023-04-05

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