Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach

Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions

(2022) Aastha Dewan et al.   Food Analytical Methods

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

(2022) Aastha Dewan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of wheat grain protein composition on end-use quality

(2020) Ambika Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization of high- and low-molecular-weight glutenin subunits from Chinese Xinjiang wheat landraces and historical varieties

(2020) Shoufen Dai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Extraction and purification of low molecular weight glutenin subunits using size exclusion chromatography

(2019) Priya Dangi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization of Pakistani wheat germplasm for high and low molecular weight glutenin subunits using SDS-PAGE

(2019) A. Khalid et al.   CEREAL RESEARCH COMMUNICATIONS

Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats

(2019) Priya Dangi et al.   FOOD CHEMISTRY

Comparison of quality properties between high-molecular-weight glutenin subunits 5 + 10 and 2 + 12 near-isogenic lines under three common wheat genetic backgrounds

(2018) Xiaolong Wang et al.   CEREAL CHEMISTRY

Effect of a gene for high dough strength on whole wheat baking parameters of hard white spring wheat

(2018) Jamie D. Sherman et al.   CEREAL CHEMISTRY

Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.)

(2016) Xin Gao et al.   FOOD CHEMISTRY

Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractions

(2016) Vandana Dhaka et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars

(2014) Amritpal Kaur et al.   FOOD CHEMISTRY

Mixolab thermomechanical characteristics of dough and bread making quality of Indian wheat varieties

(2014) V. Dhaka et al.   Quality Assurance and Safety of Crops & Foods

Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions

(2013) Pei Wang et al.   FOOD HYDROCOLLOIDS

An Overview of Biological Macromolecule Crystallization

(2013) Irene Russo Krauss et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Microstructure of hydrated gluten network

(2011) Vassilis Kontogiorgos   FOOD RESEARCH INTERNATIONAL

A Relaxed Specificity in Interchain Disulfide Bond Formation Characterizes the Assembly of a Low-Molecular-Weight Glutenin Subunit in the Endoplasmic Reticulum

(2008) A. Lombardi et al.   PLANT PHYSIOLOGY

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