Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants

Tyrosine Cross-Links:  Molecular Basis of Gluten Structure and Function

K. A. Tilley, Rachel E. Benjamin, Katherine E. Bagorogoza et al. · Journal of Agricultural and Food Chemistry · 2001 · 252 citations

Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: an improved chromatographic procedure

I. L. Batey, R.B. Gupta, F. MacRitchie · Europe PMC (PubMed Central) · 1991 · 195 citations

Food Chemistry, Engineering, Biochemistry +12

Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase

Juliett Gerrard, S. E. Fayle, Arran Wilson et al. · Journal of Food Science · 1998 · 143 citations

Common Consumer Complaint, Polysaccharide, Food Chemistry +16

Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes

Riet Hilhorst, B. Dunnewind, R. Orsel et al. · Journal of Food Science · 1999 · 116 citations · Full text

Gluten Affected, Chemical Composition, Glycobiology +16

Glucose Oxidase in Breadmaking Systems

Vidyasiri Vemulapalli, K. A. Miller, R. C. Hoseney · Cereal Chemistry · 1998 · 110 citations

Food Chemistry, Biomanufacturing, Food Fermentation +12