Preparative Separation of High and Low Molecular Weight Subunits of Glutenin from Wheat
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Cited by 17 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. Quality and thermal characterization of glutenin-rich fractions of wheat flour (Triticum aestivum) obtained by different extraction methods;Acta Alimentaria;2019-09
2. Extraction and purification of low molecular weight glutenin subunits using size exclusion chromatography;Journal of Food Science and Technology;2019-01-11
3. Quantification and varietal variation of low molecular weight glutenin subunits (LMW-GS) using size exclusion chromatography;Journal of Food Science and Technology;2018-01-12
4. Dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin-Like Characteristics to the Glutenin in Wheat Gluten;Journal of Food Science;2015-01-14
5. Effects of application of transglutaminase in wheat proteins during the production of Bread;Procedia Food Science;2011
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