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.  

Journal of Cereal Science, Vol. 23, Iss. 2, 1996-02 ,pp. : 103-111

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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Functional Properties of Wheat Glutenin

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

Journal of Cereal Science, Vol. 23, Iss. 1, 1996-01 ,pp. : 1-17

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Rheology of Mixtures of Glutenin Subfractions

By Tsiami A.A.   Bot A.   Agterof W.G.M.  

Journal of Cereal Science, Vol. 26, Iss. 3, 1997-11 ,pp. : 279-287

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Conformational Polymorphism of High M_rGlutenin Subunits Detected by Transverse Urea Gradient Gel Electrophoresis

By Lafiandra D.   Turchetta T.   D»Ovidio R.   Anderson O.D.   Facchiano A.M.   Colonna G.  

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