The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions

Official Methods of Analysis: 15th Edition

TrAC Trends in Analytical Chemistry · 1990 · 781 citations

Natural Sciences, Biostatistics, Method Validation +7

Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed‐Phase High‐Performance Liquid Chromatography

Herbert Wieser, Susanne Antes, Werner Seilmeier · Cereal Chemistry · 1998 · 401 citations

Agriculture, Biochemistry, Food Science +14

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

Agriculture, Biochemistry, Food Science +9

Mechanism of Heat and Shear Mediated Aggregation of Wheat Gluten Protein upon Mixing

Marie‐Hélène Morel, Andréas Redl, Stéphane Guilbert · Biomacromolecules · 2002 · 200 citations

Agriculture, Biochemistry, Food Science +15

The development of state diagrams for cereal proteins

Jozef L. Kokini, A. M. Cocero, H. Madeka et al. · Trends in Food Science & Technology · 1994 · 189 citations

Life Sciences, Biochemistry, Food Science +13