Concepedia

Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment

Xiaojing Si, Tingting Li, Yu Zhang, Wenhui Zhang, Haifeng Qian, Yan Li, Hui Zhang, Xiguang Qi, Li Wang

Food Chemistry · 2020 · 105 citations · 36 references

DOI

Concepts

References

36

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

Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

Marta S. Izydorczyk, J. E. Dexter · Food Research International · 2008 · 518 citations

, , +17

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation

Kaiqiang Wang, Shuizhong Luo, Xiyang Zhong et al. · Food Chemistry · 2016 · 399 citations

, , +16

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

, , +16

Effects of Temperature and Water Content on the Secondary Structure of Wheat Gluten Studied by FTIR Spectroscopy

Dominique M.R. Georget, Peter Belton · Biomacromolecules · 2006 · 262 citations

, , +17