Concepedia

Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

Qiong Wang, Li Yin, Fusheng Sun, Xiaoyan Li, Pandi Wang, Jiutong Sun, Jian Zeng, Cheng Wang, Wei Hu, Junli Chang,

Food Research International · 2014 · 172 citations · 37 references

DOI

Concepts

References

37

Bioactive compounds and antioxidant potential of mango peel extract

C.M. Ajila, K. Akhilender Naidu, Harish S. Bhat et al. · Food Chemistry · 2007 · 467 citations

, , +15

Hydrophobicity of Bovine Serum Albumin and Ovalbumin Determined Using Uncharged (PRODAN) and Anionic (ANS<sup>-</sup>) Fluorescent Probes

Carolyn A. Haskard, Eunice C.Y. Li‐Chan · Journal of Agricultural and Food Chemistry · 1998 · 455 citations

, , +17

Identification of β-turn and random coil amide III infrared bands for secondary structure estimation of proteins

Shuowei Cai, Bal Ram Singh · Biophysical Chemistry · 1999 · 344 citations

, , +13

Investigation of the flexibility of DNA using transient electric birefringence

Paul J. Hagerman · Biopolymers · 1981 · 313 citations

, , +17

Changes in Protein Secondary Structure during Gluten Deformation Studied by Dynamic Fourier Transform Infrared Spectroscopy

Nikolaus Wellner, E. N. Clare Mills, Geoff J. Brownsey et al. · Biomacromolecules · 2004 · 285 citations

, , +17