Effect of extra cysteine residue of new mutant 1Ax1 subunit on the functional properties of common wheat

Role of N-terminal domain of HMW 1Dx5 in the functional and structural properties of wheat dough

(2016) Jing Jing Wang et al.   FOOD CHEMISTRY

Preparation and chemical characterisation of glutenin macropolymer (GMP) gel

(2016) Eva Mueller et al.   JOURNAL OF CEREAL SCIENCE

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

(2015) Qiong Wang et al.   FOOD RESEARCH INTERNATIONAL

Enrichment of provitamin A content in wheat (Triticum aestivum L.) by introduction of the bacterial carotenoid biosynthetic genes CrtB and CrtI

(2014) Cheng Wang et al.   JOURNAL OF EXPERIMENTAL BOTANY

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing

(2013) Yun Zhou et al.   FOOD CHEMISTRY

Overexpression of Puroindoline a gene in transgenic durum wheat (Triticum turgidum ssp. durum) leads to a medium–hard kernel texture

(2013) Yin Li et al.   MOLECULAR BREEDING

Transformation of common wheat (Triticum aestivum L.) with avenin-like b gene improves flour mixing properties

(2013) Fengyun Ma et al.   MOLECULAR BREEDING

Overexpression of Avenin-Like b Proteins in Bread Wheat (Triticum aestivum L.) Improves Dough Mixing Properties by Their Incorporation into Glutenin Polymers

(2013) Fengyun Ma et al.   PLoS One

A cysteine in the repetitive domain of a high-molecular-weight glutenin subunit interferes with the mixing properties of wheat dough

(2012) Xin Gao et al.   AMINO ACIDS

Characterisation of an s-type low molecular weight glutenin subunit of wheat and its proline and glutamine-rich repetitive domain

(2009) John Lambourne et al.   JOURNAL OF CEREAL SCIENCE

Wheat

(2009) P. R. Shewry   JOURNAL OF EXPERIMENTAL BOTANY

Determination of Secondary Structural Changes in Gluten Proteins during Mixing Using Fourier Transform Horizontal Attenuated Total Reflectance Spectroscopy

(2008) Bradford W. Seabourn et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The origin and early development of wheat glutenin particles

(2008) T.W.J.M. van Herpen et al.   JOURNAL OF CEREAL SCIENCE

Introgression of transgenes into a commercial cultivar confirms differential effects of HMW subunits 1Ax1 and 1Dx5 on gluten properties

(2008) J. Michael Field et al.   JOURNAL OF CEREAL SCIENCE

Mixing properties and dough functionality of transgenic lines of a commercial wheat cultivar expressing the 1Ax1, 1Dx5 and 1Dy10 HMW glutenin subunit genes

(2008) Elena León et al.   JOURNAL OF CEREAL SCIENCE

Technological quality of field grown transgenic lines of commercial wheat cultivars expressing the 1Ax1 HMW glutenin subunit gene

(2007) M. Rakszegi et al.   JOURNAL OF CEREAL SCIENCE

Composition of polymeric proteins and bread-making quality of wheat lines with allelic HMW-GS differing in number of cysteines

(2007) M.R. Pirozi et al.   JOURNAL OF CEREAL SCIENCE