Preparation and chemical characterisation of glutenin macropolymer (GMP) gel

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

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

Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale

Herbert Wieser, Rolf Kieffer · Journal of Cereal Science · 2001 · 268 citations

Agriculture, Food Science, Cereal Science +13

Giant proteins with flour power

C.W. Wrigley · Nature · 1996 · 252 citations

Life Sciences, Biochemistry, Food Science +11

Towards a new gliadin reference material–isolation and characterisation

R. van Eckert, Emmerich Berghofer, Paul J. Ciclitira et al. · Journal of Cereal Science · 2006 · 207 citations

Life Sciences, Biochemistry, Biology +4