Wheat protein disulfide isomerase improves bread properties via different mechanisms

Influence of hydrocolloids on dough rheology and bread quality

Cristina M. Rosell, J. A. Rojas, C. Benedito de Barber · Food Hydrocolloids · 2001 · 856 citations

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Protein–protein crosslinking in food: methods, consequences, applications

Juliet A. Gerrard · Trends in Food Science & Technology · 2002 · 398 citations

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Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits

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Diversity of grain protein and bread wheat quality

G. Branlard, Mireille Dardevet · Journal of Cereal Science · 1985 · 259 citations

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Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

Peter R. Shewry, Yves Popineau, D. Lafiandra et al. · Trends in Food Science & Technology · 2000 · 255 citations · Full text

Agriculture, Biochemistry, Food Science +16