How gluten properties are affected by pentosans

The Viscosity of Dilute Solutions of Long-Chain Molecules. IV. Dependence on Concentration

Maurice L. Huggins · Journal of the American Chemical Society · 1942 · 1.9K citations

Natural Sciences, Chemistry, Analytical Chemistry +7

Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

P.L. Weegels, Anne M. van de Pijpekamp, A. Graveland et al. · Journal of Cereal Science · 1996 · 286 citations

Agriculture, Food Science, Cereal Science +13

Supra-aggregates of Casein Micelles as a Prelude to Coagulation

C. G. de Kruif · Journal of Dairy Science · 1998 · 258 citations · Full text

Natural Sciences, Biochemistry, Chemistry +11

Effect of Varying Protein Content and Glutenin‐to‐Gliadin Ratio on the Functional Properties of Wheat Dough

S. Uthayakumaran, P. W. Gras, Frederick L. Stoddard et al. · Cereal Chemistry · 1999 · 227 citations

Agriculture, Biochemistry, Food Science +17

Use of the SDS-sedimentation test and SDS-polyacrylamidegel electrophoresis for screening breeder's samples of wheat for bread-making quality

J.H.E. Moonen, A. Scheepstra, A. Graveland · Euphytica · 1982 · 180 citations

Agriculture, Food Science, Plant Breeding +13