Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture

Some Factors in the Interpretation of Protein Denaturation

W. Kauzmann · Advances in protein chemistry · 1959 · 4.9K citations

Life Sciences, Biochemistry, Protein Biochemistry +11

Structure and Mechanism in Protein Science. A guide to Enzyme Catalysis and Protein Folding

J.L. Howland · Biochemistry and Molecular Biology Education · 2001 · 1.8K citations

Life Sciences, Biochemistry, Molecular Biology +17

Structure of Water and Hydrophobic Bonding in Proteins. I. A Model for the Thermodynamic Properties of Liquid Water

George Némethy, Harold A. Scheraga · The Journal of Chemical Physics · 1962 · 1.1K citations

Natural Sciences, Biophysics, Chemistry +16

The relationship between HMW glutenin subunit composition and the bread‐making quality of British‐grown wheat varieties

P. I. Payne, Mark A. Nightingale, A. Krattiger et al. · Journal of the Science of Food and Agriculture · 1987 · 1.1K citations

Agriculture, Genetics, Plant Sciences +11

THE STRUCTURE OF WATER AND HYDROPHOBIC BONDING IN PROTEINS. III. THE THERMODYNAMIC PROPERTIES OF HYDROPHOBIC BONDS IN PROTEINS^1,2

George Némethy, Harold A. Scheraga · The Journal of Physical Chemistry · 1962 · 974 citations

Life Sciences, Biochemistry, Biophysics +13