Concepedia

Effect of water-extractable arabinoxylan with different molecular weight on the heat-induced aggregation behavior of gluten

Xiaohui Zhao, Cuidan Hou, Mengqi Tian, Yulin Zhou, Runqiang Yang, Xiaoyuan Wang, Zhenxin Gu, Pei Wang

Food Hydrocolloids · 2019 · 84 citations · 39 references

DOI

Concepts

References

39

The Viscosity of Dilute Solutions of Long-Chain Molecules. IV. Dependence on Concentration

Maurice L. Huggins · Journal of the American Chemical Society · 1942 · 1.9K citations

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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

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DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT

T. Beveridge, S.J. Toma, S. Nakai · Journal of Food Science · 1974 · 853 citations

, , +9

Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions

Pei Wang, Lei Xu, Mehdi Nikoo et al. · Food Hydrocolloids · 2013 · 249 citations

, , +17

Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment

Bert Lagrain, Bert G. Thewissen, Kristof Brijs et al. · Food Chemistry · 2007 · 210 citations · Full text

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