On the Presence and Activities of Proteolytic Enzymes in Vital Wheat Gluten

By Bleukx W.   Roels S.P.   delcour J.A.  

Journal of Cereal Science, Vol. 26, Iss. 2, 1997-09 ,pp. : 183-193

Academic Press

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Heat and shear mediated polymerisation of plasticized wheat gluten protein upon mixing

By Redl A.   Guilbert S.   Morel M.-H.  

Journal of Cereal Science, Vol. 38, Iss. 1, 2003-07 ,pp. : 105-114

Elsevier

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Factors Governing Levels and Composition of the Sodium Dodecyl Sulphate-Unextractable Glutenin Polymers During Straight Dough Breadmaking

By Veraverbeke W.S.   Courtin C.M.   Verbruggen I.M.   delcour J.A.  

Journal of Cereal Science, Vol. 29, Iss. 2, 1999-03 ,pp. : 129-138

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Effect of Heat Shock During Grain Filling on the Gluten Protein Composition of Bread Wheat

By Ciaffi M.   Tozzi L.   Borghi B.   Corbellini M.   Lafiandra D.  

Journal of Cereal Science, Vol. 24, Iss. 2, 1996-02 ,pp. : 91-100

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Disulphide Bonds in Wheat Gluten Proteins

By Shewry P.R.   Tatham A.S.  

Journal of Cereal Science, Vol. 25, Iss. 3, 1997-03 ,pp. : 207-227

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