Results 331 to 340 of about 64,624 (342)

The solubility of wheat gluten

Biochimica et Biophysica Acta, 1953
A. Mortier, Jean-Marie Wiame, R.H. De Deken   +2 more
openaire   +3 more sources

Softening of gluten by wheat proteases

Journal of the Science of Food and Agriculture, 1971
AbstractExperimental evidence has been obtained to support the hypothesis that gluten softening is a result of peptide bond scission catalysed by proteolytic enzymes. Extensive softening of gluten is observed even though very few peptide bonds are broken.
openaire   +2 more sources

Supplementation of Wheat Gluten Protein

The Journal of Nutrition, 1964
R. W. Wannemacher, James B. Allison, W. L. Banks   +2 more
openaire   +3 more sources

Wheat Gluten Proteins, Amino Acid Composition of Proteins in Wheat Gluten [PDF]

Journal of Agricultural and Food Chemistry, 1961
J. H. Woychik, R. J. Dimler, J. A. Boundy   +2 more
openaire   +1 more source

Texturized wheat gluten

Trends in Food Science & Technology, 1997
N. Longo, C. Huber
openaire   +2 more sources

Conformation of wheat gluten proteins

1992
International ...
Pezolet, M., Bonenfant, S., Dousseau, F., Popineau, Yves   +3 more
openaire   +2 more sources

Wheat Gluten Protein Analysis

Carbohydrate Polymers, 2004
Jamie Mistry, John F. Kennedy
openaire   +2 more sources

WHEAT GLUTEN AND THE CELIAC SYNDROME

Nutrition Reviews, 2009
openaire   +2 more sources

WHEAT GLUTEN IN ADULT STEATORRHEA

Nutrition Reviews, 2009
openaire   +2 more sources

Wheat Gluten-Schizophrenia Findings

Science, 1976
openaire   +2 more sources