Results 171 to 180 of about 5,680 (181)

Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment

Food Chemistry, 2008
Bert Lagrain, Jan A Delcour
exaly  

Effects of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch

Food Chemistry, 2018
Bo Chen, Bao Zhang
exaly  

Effects of HMW-GS Ax1 or Dx2 absence on the glutenin polymerization and gluten micro structure of wheat (Triticum aestivum L.)

Food Chemistry, 2018
Xin Gao, Zhonghua Wang, Xuejun Li
exaly  

Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch

Food Chemistry, 2019
Qin Yang
exaly  

The low-molecular-weight glutenin subunits of wheat gluten

Journal of Cereal Science, 2004
Renato D'Ovidio, Stefania Masci
exaly  

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

Food Chemistry, 2016
Xin Gao, Xuejun Li
exaly  

Effect of cross-linking using aldehydes on properties of glutenin-rich films

Food Hydrocolloids, 2004
Pilar Hernández-Muñoz, Amparo Chiralt
exaly  

The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality

Food Chemistry, 2016
Pei Wang, Xueming Xu, Zhengyu Jin
exaly  

Food-Dependent Exercise-Induced Anaphylaxis—Importance of Omega-5 Gliadin and HMW-Glutenin as Causative Antigens for Wheat-Dependent Exercise-Induced Anaphylaxis—

Allergology International, 2009
Hiroaki Matsuo
exaly  

Rapid Genome Divergence at Orthologous Low Molecular Weight Glutenin Loci of the A and Am Genomes of Wheat[W]

Plant Cell, 2003
Thomas Wicker, Romain Guyot, Edith Schlagenhauf   +2 more
exaly