Improvement bread characteristics of high level sunn pest (Eurygaster integriceps) damaged wheat by using transglutaminase and some additives

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 · 557 citations

Agriculture, Biochemistry, Food Science +17

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

The glutenin macropolymer of wheat flour doughs

Megan P. Lindsay, John H. Skerritt · Trends in Food Science & Technology · 1999 · 213 citations

Agriculture, Chemistry, Food Science +13

Biochemical Analysis and Rheological Properties of Gluten Modified by Transglutaminase

Colette Larré, S. Denery‐Papini, Yves Popineau et al. · Cereal Chemistry · 2000 · 165 citations

Life Sciences, Biochemistry, Food Science +13

Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours

Arzu Başman, Hamit Köksel, P. K. W. Ng · European Food Research and Technology · 2002 · 132 citations

Agriculture, Biochemistry, Food Science +12