Protein, thermal and functional properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

Life Sciences, Microbiology, Molecular Biology +14

Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

Sheweta Barak, Deepak Mudgil, B. S. Khatkar · LWT · 2012 · 218 citations · Full text

Agriculture, Food Science, Cereal Science +12

Worldwide phylogeography and history of wheat genetic diversity

François Balfourier, Sophie Bouchet, Sandra Robert et al. · Science Advances · 2019 · 210 citations · Full text

Life Sciences, Evolutionary Biology, Genetics +17

The conformation of wheat gluten proteins. The secondary structures and thermal stabilities of α-, β-, γ- and ω-Gliadins

Arthur S. Tatham, Peter R. Shewry · Journal of Cereal Science · 1985 · 186 citations

Life Sciences, Biochemistry, Food Science +14

Diversity of grain proteins and bread wheat quality

G. Branlard, Mireille Dardevet · Journal of Cereal Science · 1985 · 173 citations

Agriculture, Crop Sciences, Food Science +14