Concepedia

Structuring and texturing gluten-free pasta: egg albumen or whey proteins?

Alessandra Marti, Alberto Barbiroli, Mauro Marengo, Lorenzo Fongaro, Stefania Iametti, Maria Ambrogina Pagani

European Food Research and Technology · 2013 · 84 citations · 23 references

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References

23

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

Mark A. Bradford · Analytical Biochemistry · 1976 · 225.4K citations

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A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

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What can play the role of gluten in gluten free pasta?

Alessandra Marti, Maria Ambrogina Pagani · Trends in Food Science & Technology · 2013 · 250 citations · Full text

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Effect of different protein isolates and transglutaminase on rice flour properties

Cristina Marcoa, Cristina M. Rosell · Journal of Food Engineering · 2007 · 215 citations

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Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

Regine Schöenlechner, Julian Drausinger, Veronika Ottenschlaeger et al. · Plant Foods for Human Nutrition · 2010 · 214 citations

, , +12