Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. II. Changes in Composition

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

Journal of Cereal Science, Vol. 25, Iss. 2, 1997-02 ,pp. : 155-163

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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Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

By Weegels P.L.   van de Pijpekamp A.M.   Graveland A.   Hamer R.J.   Schofield J.D.  

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Heat-induced Changes in Sodium Dodecyl Sulphate-sedimentation Volume and Functionality of Vital Wheat Gluten

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

Journal of Cereal Science, Vol. 26, Iss. 2, 1997-09 ,pp. : 177-181

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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

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