Polymerisation of gluten proteins in developing wheat grain as affected by desiccation

Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric Protein

Ram B. Gupta, Karim Khan, F. MacRitchie · Journal of Cereal Science · 1993 · 554 citations

Food Chemistry, Engineering, Biochemistry +8

Disulphide Bonds in Wheat Gluten Proteins

Peter R. Shewry, Arthur S. Tatham · Journal of Cereal Science · 1997 · 533 citations

Protein Folding, Wheat Gluten Proteins, Protein Chemistry +1

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 · 395 citations

Engineering, Food Analysis, Quantitative Determination +17

Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree

P. I. Payne, Kathyrn G. Corfield, J. A. Blackman · Theoretical and Applied Genetics · 1979 · 354 citations

Gluten-free Nutrition, Quantitative Genetics, Medicine +9

Allelic Variation at Glutenin Subunit and Gliadin Loci, Glu-1, Glu-3 and Gli-1 of Common Wheats. II. Biochemical Basis of the Allelic Effects on Dough Properties

Ram B. Gupta, F. MacRitchie · Journal of Cereal Science · 1994 · 284 citations

Gluten-free Nutrition, Allergy, Glutenin Subunit +10