Concepedia

Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics

Changfeng Li, Guangjing Chen, Chunxia Ran, Linjing Liu, Shasha Wang, Yao Xu, Yue Tan, Jianquan Kan

Food Chemistry · 2019 · 119 citations · 39 references

References

39

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

Mark A. Bradford · Analytical Biochemistry · 1976 · 225.4K citations

Life Sciences, Biochemistry, Protein Biochemistry +7

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

Life Sciences, Biochemistry, Protein Biochemistry +7

Mini Review: On the Elasticity of Wheat Gluten

P.S. Belton · Journal of Cereal Science · 1999 · 603 citations

Agriculture, Food Science, Cereal Science +12

The applications of Raman spectroscopy in food science

Eunice C.Y. Li‐Chan · Trends in Food Science & Technology · 1996 · 510 citations

Natural Sciences, Chemistry, Food Science +14

Interaction of β-Lactoglobulin with Resveratrol and its Biological Implications

Li Liang, H.A. Tajmir‐Riahi, Muriel Subirade · Biomacromolecules · 2007 · 464 citations

Agriculture, Biochemistry, Food Science +16