Changes in protein size distribution during wheat flour cake processing

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 · 372 citations

Food Chemistry, Sulphydryl-disulphide Interchange Reactions, Grain Quality +1

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 · 282 citations

Food Chemistry, Biomanufacturing, Glutenin Macropolymer Content +6

Effects of Temperature, Sonication Time, and Power Settings on Size Distribution and Extractability of Total Wheat Flour Proteins as Determined by Size‐Exclusion High‐Performance Liquid Chromatography

Marie Helene Morel, P. Dehlon, J.C. Autran et al. · Cereal Chemistry · 2000 · 207 citations

Engineering, Flour Protein Content, Absolute Amount +19

The role of gluten in a pound cake system: A model approach based on gluten–starch blends

Edith Wilderjans, Bram Pareyt, Hans Goesaert et al. · Food Chemistry · 2008 · 202 citations

Food Chemistry, Model Approach, Agricultural Economics +4

Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study

Iesel Van der Plancken, Ann Van Loey, Marc Hendrickx · Journal of Food Engineering · 2005 · 153 citations

Food Chemistry, Biochemistry, Food Physic +13