Concepedia

The effect of protein disulphide isomerase on dough rheology assessed by fundamental and empirical testing

Érika Watanabe, Alan E. Bell, Barbara Brockway

Food Chemistry · 1998 · 14 citations · 11 references

DOI

Concepts

References

11

Viscoelastic Properties of Polymers

John D. Ferry, H. S. Myers · Journal of The Electrochemical Society · 1961 · 13.5K citations

, , +17

The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions

J.D. Schofield, Robin C. Bottomley, Michael F. Timms et al. · Journal of Cereal Science · 1983 · 373 citations

, , +9

Dough structure, dough rheology, and baking quality

A.H. Bloksma · TNO Repository · 1990 · 278 citations

, , +15

Rheology of the breadmaking process

A.H. Bloksma · TNO Repository · 1990 · 236 citations

, , +7

Structural properties of homogeneous protein disulphide-isomerase from bovine liver purified by a rapid high-yielding procedure

N. Lambert, Robert B. Freedman · Biochemical Journal · 1983 · 149 citations · Full text

, , +17