Changes in rheological properties and structure of wheat gluten proteins induced by transglutaminase

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 glutenin macropolymer of wheat flour doughs

Megan P. Lindsay, John H. Skerritt · Trends in Food Science & Technology · 1999 · 210 citations

Food Chemistry, Engineering, Wheat Flour +3

Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

Qiong Wang, Li Yin, Fusheng Sun et al. · Food Research International · 2014 · 167 citations

Food Chemistry, Structural Properties, Biochemistry +9

Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure

Kaiqiang Wang, Shuizhong Luo, Jing Cai et al. · Food Chemistry · 2015 · 166 citations

Food Chemistry, Gluten-free Nutrition, Biochemistry +6

Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality

María Eugenia Steffolani, Pablo D. Ribotta, Gabriela Pérez et al. · Journal of Cereal Science · 2010 · 157 citations

Food Chemistry, Biochemistry, Glucose Oxidase +5