Dynamic rheological properties of wheat flour dough and proteins

The classification and nomenclature of wheat gluten proteins: A reassessment

Peter R. Shewry, Arthur S. Tatham, J. Forde et al. · Journal of Cereal Science · 1986 · 405 citations

Agriculture, Food Science, Plant Sciences +8

The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality

B. S. Khatkar, Alan E. Bell, J.D. Schofield · Journal of Cereal Science · 1995 · 217 citations

Agriculture, Food Science, Cereal Science +10

Glutenin Macropolymer: a Gel Formed by Glutenin Particles

Clyde Don, Willem J. Lichtendonk, Johan J. Plijter et al. · Journal of Cereal Science · 2002 · 199 citations · Full text

Natural Sciences, Biochemistry, Materials Science +16

Extrusion of Wheat Gluten Plasticized with Glycerol: Influence of Process Conditions on Flow Behavior, Rheological Properties, and Molecular Size Distribution

Andréas Redl, Marie Hélène Morel, Joëlle Bonicel et al. · Cereal Chemistry · 1999 · 182 citations

Agriculture, Food Science, Materials Engineering +17

Biochemical Analysis and Rheological Properties of Gluten Modified by Transglutaminase

Colette Larré, S. Denery‐Papini, Yves Popineau et al. · Cereal Chemistry · 2000 · 165 citations

Life Sciences, Biochemistry, Food Science +13