Effect of curdlan on the aggregation behavior of gluten protein in frozen cooked noodles during cooking

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 · 380 citations

Food Chemistry, Protein Chemistry, Biochemistry +8

The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions

J.D. Schofield, Robin C. Bottomley, Michael F. Timms et al. · Journal of Cereal Science · 1983 · 372 citations

Food Chemistry, Sulphydryl-disulphide Interchange Reactions, Grain Quality +1

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 · 258 citations

Food Chemistry, Gluten-free Nutrition, Engineering +11

Effects of frozen storage on the quality characteristics of frozen cooked noodles

Qian Liu, Xiao‐Na Guo, Ke‐Xue Zhu · Food Chemistry · 2019 · 135 citations

Quality Deterioration, Quality Characteristics, Food Preservation +6

Dynamic distribution and transition of gluten proteins during noodle processing

Mengli Zhang, Meng Ma, Tianbao Yang et al. · Food Hydrocolloids · 2021 · 117 citations

Food Chemistry, Biochemistry, Protein Folding +6