Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

Jayne E. Bock, Srinivasan Damodaran · Food Hydrocolloids · 2012 · 280 citations

Agriculture, Biochemistry, Food Science +17

Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions

Pei Wang, Haiying Chen, Bashari Mohanad et al. · Food Hydrocolloids · 2014 · 273 citations

Agriculture, Biochemistry, Food Science +16

Frozen bread dough: Effects of freezing storage and dough improvers

Vania Octaviani Selomulyo, Weibiao Zhou · Journal of Cereal Science · 2006 · 266 citations

Agriculture, Food Science, Food Engineering +11

Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC

Agnieszka Nawrocka, Monika Szymańska‐Chargot, Antoni Miś et al. · Food Hydrocolloids · 2017 · 208 citations

Agriculture, Food Science, Nutrition +17

FTIR and NMR studies on the hydration of a high-Mr subunit of glutenin

P.S. Belton, I.J. Colquhoun, Alex Grant et al. · International Journal of Biological Macromolecules · 1995 · 196 citations

Natural Sciences, Biochemistry, Biophysics +14