Results 1 to 10 of about 2,137 (167)

Die Monoaminosäuren des Glutens.

Biological Chemistry, 1906
DIE MONOAMINOSÄUREN DES GLUTENS Details: Zeitschrift für physiologische Chemie: 1.1877-20.1895 Hoppe-Seyler's Zeitschrift für physiologische Chemie: 21.1895- 112.1921 (-) Hoppe-Seyler's Zeitschrift für Physiologische Chemie (48) (a0001)
Abderhalden, Emil Fernand Malengreau
exaly   +5 more sources

Rheological Behaviour of Wheat Glutens at Small and Large Deformations. Effect of Gluten Composition

Journal of Cereal Science, 1996
Glutens derived from two wheal cultivars with a known difference in bread making quality, i.e. cv. Katepwa (good) and cv. Obelisk (poor), were fractionated into gliadin and glutenin. Cultivar Katepwa gluten contained more glutenin than cv. Obelisk gluten.
van Vliet, T., Janssen, A.M., Janssen, A. M., Vereijken, JM, Vliet, T., van, vanVliet, T, Vereijken, J.M.   +6 more
exaly   +3 more sources

Rheological Behaviour of Wheat Glutens at Small and Large Deformations. Comparison of Two Glutens Differing in Bread Making Potential

Journal of Cereal Science, 1996
The rheological characteristics of hydrated cv. Obelisk and Katepwa glutens, with poor and good baking potential, respectively, were studied at small and large deformations.
Janssen, A. M., Vereijken, JM, vanVliet, T   +2 more
exaly   +3 more sources

Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality

Journal of Cereal Science, 2008
Gluten was extracted from flours of several different wheat varieties of varying baking quality. Creep compliance was measured at room temperature and tan 6 was measured over a range of temperatures from 25 to 95 degrees C.
Constantinos Stathopoulos, J David Schofield   +1 more
exaly   +2 more sources

Aggregation Behaviors of Glutens, Glutenins and Gliadins from Various Wheats

Agricultural and Biological Chemistry, 1976
Daizo Yonezawa
exaly  

Comparison of browning in wheat glutens enriched by covalent attachment and addition of lysine

Journal of Agricultural and Food Chemistry, 1981
Eunice C Y Li-Chan, Shuryo Nakai
exaly  

Temperature-Induced Changes in the Dynamic Rheological Behavior and Size Distribution of Polymeric Proteins for Glutens from Wheat Near-Isogenic Lines Differing in HMW Glutenin Subunit Composition

Cereal Chemistry, 2000
Y Popineau
exaly  

Gluten Viscoelasticity Is Not Lipid-Mediated. A Rheological and Molecular Flexibility Study on Lipid and Non-Prolamin Protein Depleted Glutens

Journal of Agricultural and Food Chemistry, 1995
Didier MARION, Yves Popineau, Jacques Lefebvre   +2 more
exaly  

Ueber die Eiweisskörper des Weizenklebers oder Glutens

Journal Für Praktische Chemie, 1899
H Ritthausen
exaly  

Influence of High Glutenin Subunits on Glutenin Polymers and Rheological Properties of Glutens and Gluten Subfractions of Near-isogenic Lines of Wheat Sicco

Journal of Cereal Science, 1994
Y Popineau
exaly