Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism

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Agriculture, Food Science, Cereal Science +12

Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

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Agriculture, Food Science, Cereal Science +13

Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions

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Agriculture, Biochemistry, Food Science +16

Effect of Small and Large Wheat Starch Granules on Thermomechanical Behavior of Starch

Eleni Chiotelli, Martine Le Meste · Cereal Chemistry · 2002 · 273 citations

Agriculture, Food Science, Materials Science +15

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

Agriculture, Biochemistry, Food Science +17