Concepedia

Gluten Network Modification

Gluten Network Modification is an enzymatic texture modification technique that specifically alters the protein-protein interactions within the gluten matrix to modulate the viscoelastic properties of dough.

429

Publications

25.1K

Citations

1.6K

Authors

406

Institutions

Publications per year

2017–2026

189

Parents

Publications

429

Bread Staling: Molecular Basis and Control

Jonathan A. Gray, James N. BeMiller · Comprehensive Reviews in Food Science and Food Safety · 2003 · 742 citations

, , +15

The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions

J.D. Schofield, Robin C. Bottomley, Michael F. Timms et al. · Journal of Cereal Science · 1983 · 373 citations

, , +9

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

Jayne E. Bock, Srinivasan Damodaran · Food Hydrocolloids · 2012 · 280 citations

, , +17

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Anna-Sophie Hager, Anika Wolter, Mariko Czerny et al. · European Food Research and Technology · 2012 · 269 citations

, , +16

New plasticizers for wheat gluten films

Josiane Irissin-Mangata, Gérard Bauduin, Bernard Boutevin et al. · European Polymer Journal · 2001 · 268 citations

, , +12

1–5 of 429

Authors

1.6K

  1. JA
    Jan A. Delcour

    KU Leuven, Belgium

    22 publications · 1.5K citations

    19

    h-index

  2. KB
    Kristof Brijs

    KU Leuven, Belgium

    12 publications · 889 citations

    11

    h-index

  3. CM
    Cristina M. Rosell

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    10 publications · 519 citations

    10

    h-index

  4. DJ
    Dong Jiang

    Nanjing Agricultural University, China

    8 publications · 290 citations

    8

    h-index

  5. KZ
    Ke‐Xue Zhu

    State Key Laboratory of Food Science and Technology, China

    8 publications · 593 citations

    8

    h-index

1–5 of 1.6K

Institutions

406

  1. Jiangnan University

    Wuxi, China

    24 h-index

    136 publications

    7.3K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    21 h-index

    98 publications

    5K citations

  3. KU Leuven

    Leuven, Belgium

    19 h-index

    94 publications

    6.3K citations

  4. Henan University of Technology

    Zhengzhou, China

    16 h-index

    94 publications

    3.3K citations

  5. Commonwealth Scientific and Industrial Research Organisation

    Canberra, Australia

    13 h-index

    25 publications

    1.3K citations

  6. Northwest A&F University

    Yangling, China

    12 h-index

    77 publications

    3.7K citations

  7. University of Milan

    Milan, Italy

    11 h-index

    37 publications

    2.3K citations

  8. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    11 h-index

    26 publications

    1.2K citations

1–8 of 406

Venues

  1. Food Chemistry

    69 publications · 4.5K citations

    43

    h-index

  2. Journal of Cereal Science

    71 publications · 4.6K citations

    39

    h-index

  3. Food Hydrocolloids

    30 publications · 2.5K citations

    28

    h-index

  4. LWT

    30 publications · 1.9K citations

    26

    h-index

  5. 14

    h-index

1–5