S. Uthayakumaran - Concepedia

Author

S. Uthayakumaran

The University of Sydney

Also Known As

S. Uthayakumaran, Surjani Uthayakumaran

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

The University of Sydney Commonwealth Scientific and Industrial Research Organisation Plant Industry Agriculture and Food Agriculture and Agri-Food Canada

About

S. Uthayakumaran is an author at The University of Sydney specializing in engineering, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	16	20	1.2K
2	Health Sciences	10	11	774
3	Medicine	6	6	232
4	Public Health	6	6	103
5	Natural Sciences	1	1	49

S. Uthayakumaran

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Effect of Varying Protein Content and Glutenin‐to‐Gliadin Ratio on the Functional Properties of Wheat Dough S. Uthayakumaran, P. W. Gras, Frederick L. Stoddard, Cereal Chemistry NutritionEngineeringConstant Protein ContentFood AnalysisGlycobiology	1999	224
Small and large strain rheology of wheat gluten S. Uthayakumaran Rheologica Acta Gluten-free NutritionEngineeringWheat GlutenAgricultural EconomicsRheology	2002	154
Influence of Storage Conditions on the Structure, Thermal Behavior, and Formation of Enzyme-Resistant Starch in Extruded Starches Hélène Chanvrier, S. Uthayakumaran, Ingrid Appelqvist, Journal of Agricultural and Food Chemistry EngineeringGlycobiologyExtruded StarchesPolysaccharideStorage Conditions	2007	131
Basic Rheology of Bread Dough with Modified Protein Content and Glutenin‐to‐Gliadin Ratios S. Uthayakumaran, Marcus Newberry, M. Keentok, Cereal Chemistry EngineeringGlycobiologyFood ChemistryRheological MeasurementBiomechanics	2000	125
Effects of Gliadin Fractions on Functional Properties of Wheat Dough Depending on Molecular Size and Hydrophobicity S. Uthayakumaran, Sándor Tömösközi, Arthur S. Tatham, Cereal Chemistry Food ColloidNutritionFunctional PropertiesEngineeringWheat Dough Depending	2001	87
Effects of Incorporated Glutenins on Functional Properties of Wheat Dough S. Uthayakumaran, Frederick L. Stoddard, P. W. Gras, Cereal Chemistry Food ChemistryGluten-free NutritionNative Gluten PolymerPaired Glutenin SubunitsPolysaccharide	2000	79
Chemical and functional quality of protein isolated from alkaline extraction of Australian lentil cultivars: Matilda and Digger H.C. Lee, A. Htoon, S. Uthayakumaran, Food Chemistry Food ChemistryEngineeringBiochemistryFunctional QualityFood Analysis	2006	72
On-the-spot identification of grain variety and wheat-quality type by Lab-on-a-chip capillary electrophoresis S. Uthayakumaran, I.L. Batey, C.W. Wrigley Journal of Cereal Science Precision AgricultureEngineeringCapillary ElectrophoresisBotanyWheat-quality Type	2005	63
Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. II. Effects on Wheat Dough Functionality and End‐Use Quality Helen Beasley, S. Uthayakumaran, Frederick L. Stoddard, Cereal Chemistry NutritionEngineeringFood AnalysisGlycobiologyAgricultural Economics	2002	56
Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. I. Effects on Wheat Dough Rheology S. Uthayakumaran, Helen Beasley, Frederick L. Stoddard, Cereal Chemistry EngineeringFlour Protein ContentFood BiophysicsGlycobiologyGrain Quality	2002	53

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