The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions
- 1 October 1983
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 1 (4) , 241-253
- https://doi.org/10.1016/s0733-5210(83)80012-5
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Characterisation of wheat flour and gluten proteins using buffers containing sodium dodecyl sulphateJournal of the Science of Food and Agriculture, 1982
- The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein DenaturationCanadian Institute of Food Science and Technology Journal, 1981
- Factors responsible for the poor breadmaking quality of high yielding european wheatJournal of the Science of Food and Agriculture, 1979
- Application of the statistical theory of rubber elasticity to the effect of heat on wheat glutenInternational Journal of Food Science & Technology, 1970
- Studies on four components of wheat gliadinsBiochimica et Biophysica Acta (BBA) - Protein Structure, 1969