Concepedia
Food Hydrocolloids · 2023 · 24 citations · 29 references
AgricultureFood ScienceMaterials EngineeringCereal ScienceFood EngineeringFood ProcessingCereal ProcessingExtrusion ProcessingFood ExtrusionGrain ProcessingCereal Extrusion ProcessingGluten Network FormationGluten Network RheologyGluten ProteinsGluten StructureNoodle Processing
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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
Agriculture, Biochemistry, Food Science +9
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
Agriculture, Biochemistry, Food Science +16
Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin
Mengmei Ma, Taihua Mu · Food Chemistry · 2015 · 364 citations
Agriculture, Food Science, Nutritional Sciences +17
Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content
Feng Liang Chen, Yi Wei, Bo Zhang · LWT · 2010 · 282 citations · Full text
Agriculture, Biochemistry, Food Science +15
The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions
Bert Lagrain, Kristof Brijs, Wim S. Veraverbeke et al. · Journal of Cereal Science · 2005 · 154 citations · Full text
Agriculture, Food Science, Cereal Science +12