Sulfhydryl-disulfide changes in storage proteins of developing wheat grain: influence on the SDS-unextractable glutenin polymer formation

By Rhazi L.   Cazalis R.   Aussenac T.  

Journal of Cereal Science, Vol. 38, Iss. 1, 2003-07 ,pp. : 3-13

Elsevier

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Research Note: Rapid Single-Step Procedure for Isolating Total Glutenin Proteins of Wheat Flour

By Fu B.X.   Kovacs M.I.P.  

Journal of Cereal Science, Vol. 29, Iss. 2, 1999-03 ,pp. : 113-116

Academic Press

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Size Characterisation of Wheat Proteins, Particularly Glutenin, by Asymmetrical Flow Field-Flow Fractionation

By Wahlund K.G.   Gustavsson M.   MacRitchie F.   Nylander T.   Wannerberger L.  

Journal of Cereal Science, Vol. 23, Iss. 2, 1996-02 ,pp. : 113-119

Academic Press

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Functional Properties of Low M r Wheat Proteins.III. Effects on Composition of the Glutenin Macropolymer During Dough Mixing and Resting

By Weegels P.L.   Hamer R.J.   Schofield J.D.  

Journal of Cereal Science, Vol. 25, Iss. 2, 1997-02 ,pp. : 165-173

Academic Press

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Research Note: The Central Domain of High Molecular Weight Glutenin Subunits is Water-Soluble

By Bekkers A.C.A.P.A.   de Boef E.   van Dijk A.A.   Hamer R.J.  

Journal of Cereal Science, Vol. 29, Iss. 2, 1999-03 ,pp. : 109-112

Academic Press

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