Results 171 to 180 of about 10,982 (185)

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  

Functional properties of acetylated glutenin and gliadin at varying pH values

Food Chemistry, 2012
Mahsa Majzoobi, Asgar Farahnaky, Mahmoud Aminlari   +2 more
exaly  

Salt stress increases content and size of glutenin macropolymers in wheat grain

Food Chemistry, 2016
Xiaxiang Zhang, Zhiqiang Shi, Qin Zhou
exaly  

Viscoelastic properties of wheat gliadin and glutenin suspensions

Food Chemistry, 2007
Jingyuan Xu
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  

The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties

Journal of the Science of Food and Agriculture, 1987
exaly  

Changes in the structure and aggregation behavior of wheat glutenin and gliadin induced by the combined action of heat treatment and wheat bran dietary fiber

Food Hydrocolloids
Sen Ma
exaly  

Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree

Theoretical and Applied Genetics, 1979
exaly  

Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. II. Changes in Composition

Journal of Cereal Science, 1997
exaly  

HMW-GS affect the properties of glutenin particles in GMP and thus flour quality

Journal of Cereal Science, 2006
exaly