A Comparative Study of Disulphide-Bonding and Molecular Weights of Purified Fractions from Secalin, Gliadin, and Hordein
Author:
Publisher
Oxford University Press (OUP)
Subject
Plant Science,Physiology
Link
http://academic.oup.com/jxb/article-pdf/34/11/1411/1790729/34-11-1411.pdf
Cited by 6 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. Insights into gliadin supramolecular organization at digestive pH 3.0;Colloids and Surfaces B: Biointerfaces;2018-05
2. Self-organization of gliadin in aqueous media under physiological digestive pHs;Colloids and Surfaces B: Biointerfaces;2016-05
3. Haze Formation in Model Beer Systems;Journal of Agricultural and Food Chemistry;2005-11-22
4. Development of a Method for Assessing Haze-Active Protein in Beer by Dye Binding;Journal of the American Society of Brewing Chemists;2001-09
5. Effect of Protein-Polyphenol Ratio on the Size of Haze Particles;Journal of the American Society of Brewing Chemists;2000-06
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