Protein–Lipid Interactions in Wheat Gluten: Reassessment of the Occurrence of Lipid-Mediated Aggregation of Protein in the Gliadin Fraction-Reference-Cited by-同舟云学术

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Protein–Lipid Interactions in Wheat Gluten: Reassessment of the Occurrence of Lipid-Mediated Aggregation of Protein in the Gliadin Fraction

Published:1996-09 Issue:2 Volume:24 Page:101-113
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Carcea M.,Schofield J.D.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Cited by 10 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. Properties of proteins in food systems: An introduction;Proteins in Food Processing;2018

2. Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield;Journal of Agricultural and Food Chemistry;2017-02-27

3. Evaluation and comparison of different dough leavening agents on quality of lavash bread;Journal of Food Measurement and Characterization;2016-07-18

4. Gliadins in Foods and the Electronic Tongue;Electronic Noses and Tongues in Food Science;2016

5. Contribution of lipid to physicochemical properties and Mantou-making quality of wheat flour;Food Chemistry;2010-07

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