Functional Properties of Low Mr Wheat Proteins. I. Isolation, Characterization and Comparison with Other Reported Low Mr wheat Proteins
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Cited by 8 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. Impact of food processing on the allergenic properties of amylase trypsin inhibitors from wheat;Frontiers in Allergy;2023-11-22
2. Wheat ATIs: Characteristics and Role in Human Disease;Frontiers in Nutrition;2021-05-28
3. Functional Properties of LowMrWheat Proteins.III. Effects on Composition of the Glutenin Macropolymer During Dough Mixing and Resting;Journal of Cereal Science;1997-03
4. Gluten Viscoelasticity Is Not Lipid-Mediated. A Rheological and Molecular Flexibility Study on Lipid and Non-Prolamin Protein Depleted Glutens;Journal of Agricultural and Food Chemistry;1995-05
5. Functional properties of low Mr wheat proteins. II. Effects on dough properties;Journal of Cereal Science;1995-01
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