Simple tests as tools for vital wheat gluten evaluation

Mixolab versus Alveograph and Falling Number

(2018) G.G. Codină et al.   CZECH JOURNAL OF FOOD SCIENCES

Rheological properties of vital wheat glutens with water or sodium chloride

(2017) Fernanda Ortolan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spontaneous gelation of wheat gluten proteins in a food grade solvent

(2016) Mohsen Dahesh et al.   FOOD HYDROCOLLOIDS

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

Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS)

(2013) Amritpal Kaur et al.   FOOD RESEARCH INTERNATIONAL

Gluten Index for Wheat Products: Main Variables in Affecting the Value and Nonlinear Regression Model

(2013) N. A. Oikonomou et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough

(2013) Sheweta Barak et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten

(2012) B.S. Khatkar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

(2012) Marcio Schmiele et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Using the Gluten Peak Tester as a tool to measure physical properties of gluten

(2012) John P. Melnyk et al.   JOURNAL OF CEREAL SCIENCE

Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

(2012) Jan A. Delcour et al.   Annual Review of Food Science and Technology

OPTIMIZATION OF GLUTEN PEAK TESTER: A STATISTICAL APPROACH

(2011) GURPREET KAUR CHANDI et al.   JOURNAL OF FOOD QUALITY

Effect of glutens of different quality on dough characteristics and breadmaking performance

(2011) Lucas Marchetti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Power law gels at finite strains: The nonlinear rheology of gluten gels

(2008) Trevor S. K. Ng et al.   JOURNAL OF RHEOLOGY

Comparison of predictions of baking volume using large deformation rheological properties

(2007) B.J. Dobraszczyk et al.   JOURNAL OF CEREAL SCIENCE

Rheological characterisation of gluten from extensibility measurement

(2007) D.N. Abang Zaidel et al.   JOURNAL OF FOOD ENGINEERING