Large-scale Separation of Gliadins and their Bread-making quality
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Cited by 41 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. The prolamins, from structure, property, to the function in encapsulation and delivery of bioactive compounds;Food Hydrocolloids;2024-04
2. The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making;Food Research International;2022-11
3. Protein, thermal and functional properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics;Food Hydrocolloids;2022-03
4. Characterising avenin-like proteins (ALPs) from albumin/globulin fraction of wheat grains by RP-HPLC, SDS-PAGE, and MS/MS peptides sequencing;BMC Plant Biology;2020-01-29
5. Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheat;Cereal Chemistry;2018-01-18
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