Structural Modifications of Gluten Proteins in Strong and Weak Wheat Dough During Mixing

The Performing Protein: Beyond Wheat Proteomics?

(2013) Francesco Bonomi et al.   CEREAL CHEMISTRY

Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy

(2013) Jayne E. Bock et al.   CEREAL CHEMISTRY

Unfolding Gluten: An Overview of Research on Gluten

(2012) J. Bock et al.   CEREAL FOODS WORLD

Structure–quality relationship in commercial pasta: A molecular glimpse

(2012) Francesco Bonomi et al.   FOOD CHEMISTRY

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

(2012) Jayne E. Bock et al.   FOOD HYDROCOLLOIDS

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

Comparison of lipid effects on structural features of hard and soft wheat flour proteins assessed by front-face fluorescence

(2011) Brittany Huschka et al.   FOOD CHEMISTRY

Effect of Variety and Environmental Factors on Gluten Proteins: An Analytical, Spectroscopic, and Rheological Study

(2008) Dominique M. R. Georget et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relevance of the flavin binding to the stability and folding of engineered cholesterol oxidase containing noncovalently bound FAD

(2008) Laura Caldinelli et al.   PROTEIN SCIENCE