Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch

Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids

Tester Rf, Morrison Wr · Europe PMC (PubMed Central) · 1990 · 1.5K citations

Agriculture, Biochemistry, Food Science +12

High molecular weight subunits of wheat glutenin

Peter R. Shewry, Nigel G. Halford, Arthur S. Tatham · Journal of Cereal Science · 1992 · 756 citations

Life Sciences, Biochemistry, Molecular Biology +10

Protein–polysaccharide interactions

J.L. Doublier, Catherine Garnier, D. Renard et al. · Current Opinion in Colloid & Interface Science · 2000 · 704 citations

Starch in rubbery and glassy states by FTIR spectroscopy

Isabelle Capron, Paz Robert, Paul Colonna et al. · Carbohydrate Polymers · 2006 · 348 citations

Natural Sciences, Food Science, Materials Science +14

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