Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions

The low-molecular-weight glutenin subunits of wheat gluten

R. D’Ovidio, Stefania Masci · Journal of Cereal Science · 2004 · 424 citations

Life Sciences, Biochemistry, Molecular Biology +9

Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

Peter R. Shewry, Yves Popineau, D. Lafiandra et al. · Trends in Food Science & Technology · 2000 · 255 citations · Full text

Agriculture, Biochemistry, Food Science +16

Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions

Pei Wang, Lei Xu, Mehdi Nikoo et al. · Food Hydrocolloids · 2013 · 249 citations

Agriculture, Biochemistry, Food Science +17

The glutenin macropolymer of wheat flour doughs

Megan P. Lindsay, John H. Skerritt · Trends in Food Science & Technology · 1999 · 213 citations

Agriculture, Chemistry, Food Science +13

Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system

Mehtap Fevzioglu, Oguz Kaan Ozturk, Bruce R. Hamaker et al. · International Journal of Biological Macromolecules · 2020 · 203 citations

Life Sciences, Biochemistry, Food Science +17