Low-molecular-weight glutenin subunit LMW-N13 improves dough quality of transgenic wheat

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

Food Chemistry, Bread Quality, Agricultural Economics +5

The low-molecular-weight glutenin subunits of wheat gluten

R. D’Ovidio, Stefania Masci · Journal of Cereal Science · 2004 · 422 citations

Gluten-free Nutrition, Biochemistry, Wheat Gluten +3

The glutenin macropolymer of wheat flour doughs

Megan P. Lindsay, John H. Skerritt · Trends in Food Science & Technology · 1999 · 210 citations

Food Chemistry, Engineering, Wheat Flour +3

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing

Yun Zhou, Dan Zhao, Tim Foster et al. · Food Chemistry · 2013 · 172 citations

Food Chemistry, Konjac Glucomannan-induced Changes, Biochemistry +3

Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength

Barbara Butow, Wujun Ma, K. R. Gale et al. · Theoretical and Applied Genetics · 2003 · 168 citations

Molecular Discrimination, Wheat Flour, Genetics +8