FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN-Reference-Cited by-同舟云学术

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FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN

Published:2016-12-30 Issue:2 Volume:4 Page:48-57
ISSN:2308-4057
Container-title:Food and Raw Materials
language:
Short-container-title:FRM

Author:

Kolpakova V. V., ,Chumikina L. V.,Arabova L. I.,Lukin D. N.,Topunov А. F.,Тitov Е. I., , , , ,

Publisher

Kemerovo State University

Subject

Food Science

Link

http://jfrm.ru/files/archive/8/5.pdf

Cited by 11 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. Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products;Cereal Chemistry;2024-06-28

2. Properties and structural features of native and modified proteins of concentrates from white and brown rice;Food systems;2023-10-12

3. Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems;Comprehensive Reviews in Food Science and Food Safety;2023-02-23

4. Investigation of the degree of grinding of the composite grain mixture;BIO Web of Conferences;2023

5. Comparative Characteristics of Quality Indicators of Food and Feed Protein Concentrates from Leguminous Crops;XV International Scientific Conference “INTERAGROMASH 2022”;2023

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