Protein-Lipid Interactions in Wheat Gluten: Reassessment of the Occurrence of Lipid-Mediated Aggregation of Protein in the Gliadin Fraction

By Carcea M.   Schofield J.D.  

Journal of Cereal Science, Vol. 24, Iss. 2, 1996-02 ,pp. : 101-113

Academic Press

Access to resources Recommend Favorite

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

Academic Press

Access to resources Recommend Favorite

Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength

By Rooke L.   Békés F.   Fido R.   Barro F.   Gras P.   Tatham A.S.   Barcelo P.   Lazzeri P.   Shewry P.R.  

Journal of Cereal Science, Vol. 30, Iss. 2, 1999-09 ,pp. : 115-120

Academic Press

Access to resources Recommend Favorite

A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours

By Tronsmo K.M.   Færgestad E.M.     Schofield J.D.   Magnus E.M.  

Journal of Cereal Science, Vol. 35, Iss. 2, 2002-03 ,pp. : 201-214

Academic Press

Access to resources Recommend Favorite

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

Academic Press

Access to resources Recommend Favorite