Investigation of the susceptibility of acid-deamidated wheat gluten to in vitro enzymatic hydrolysis using Raman spectra and free amino acid analysis

Functional, nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid

(2010) Lan Liao et al.   FOOD CHEMISTRY

Structural Changes and Dynamic Rheological Properties of Sarcoplasmic Proteins Subjected to pH-Shift Method

(2010) Panchaporn Tadpitchayangkoon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates

(2010) Lan Liao et al.   JOURNAL OF CEREAL SCIENCE

Corrigendum to “A wheat biorefining strategy based on solid-state fermentation for fermentative production of succinic acid” Bioresource Technology Vol. 99 Issue 17 (2008) 8310–8315

(2009) Chenyu Du et al.   BIORESOURCE TECHNOLOGY

Characteristics of enzymatic hydrolysis of thermal-treated wheat gluten

(2009) Jin-shui Wang et al.   JOURNAL OF CEREAL SCIENCE

Raman Spectroscopy for Monitoring Protein Structure in Muscle Food Systems

(2008) Ana M. Herrero   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Raman spectroscopic study of deamidated food proteins

(2008) Hing-Wan Wong et al.   FOOD CHEMISTRY

Effects of succinylation and deamidation on functional properties of oat protein isolate

(2008) Leila Mirmoghtadaie et al.   FOOD CHEMISTRY

Nano-particle encapsulation of fish oil by spray drying

(2007) Seid Mahdi Jafari et al.   FOOD RESEARCH INTERNATIONAL