Protein–lipid interactions in gluten elucidated using acetic acid fractionation

High molecular weight subunits of wheat glutenin

Peter R. Shewry, Nigel G. Halford, Arthur S. Tatham · Journal of Cereal Science · 1992 · 754 citations

Biochemistry, Natural Sciences, Molecular Biology +2

Disulphide Bonds in Wheat Gluten Proteins

Peter R. Shewry, Arthur S. Tatham · Journal of Cereal Science · 1997 · 533 citations

Protein Folding, Wheat Gluten Proteins, Protein Chemistry +1

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

Interaction of Puroindolines with Wheat Flour Polar Lipids Determines Their Foaming Properties

Laurence Dubreil, J.P. Compoint, Didier Marion · Journal of Agricultural and Food Chemistry · 1997 · 153 citations

Food Chemistry, Lipid Analysis, Proteinlipid Interaction +14

Functional (breadmaking) and biochemical properties of wheat flour components. VIII. Starch

R. C. Hoseney, K. F. Finney, Y. Pomeranz et al. · 1971 · 126 citations

Food Chemistry, Biochemistry, Food Analysis +4