Concepedia

Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread

Annelien E. Verbauwhede, Marlies A. Lambrecht, Ellen Fierens, Senne Hermans, Oksana Shegay, Kristof Brijs, Jan A. Delcour

Food Chemistry · 2018 · 24 citations · 31 references

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31

TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Hans Goesaert, Kristof Brijs, W. S. Veraverbeke et al. · Trends in Food Science & Technology · 2005 · 1K citations

, , +11

MEROPS: the peptidase database

Neil D. Rawlings, A. John Barrett, Alex Bateman · Nucleic Acids Research · 2009 · 987 citations · Full text

, , +15

Disulphide Bonds in Wheat Gluten Proteins

Peter R. Shewry, Arthur S. Tatham · Journal of Cereal Science · 1997 · 534 citations

, , +13

The low-molecular-weight glutenin subunits of wheat gluten

R. D’Ovidio, Stefania Masci · Journal of Cereal Science · 2004 · 424 citations

, , +9