Работы, на которые ссылается эта работа

Работ: 15

Работа: Rheological properties of Uzbekistan wheat gluten as a function of disulfide and h-bond contents during conditioning

1. Biotechnology of Breadmaking: Unraveling and Manipulating the Multi-Protein Gluten Complex

   Peter R. Shewry, Arthur S. Tatham, Francisco Barro +2

   Обзорная статья1995Цитирований: 3

   ABIABI:AkademIndex/openalex/2026.other.492354

2. The gluten proteins

   D. Lafiandre, Stefania Masci, R. D’Ovidio

   Книга2004Цитирований: 2

   ABIABI:AkademIndex/openalex/2026.other.510157

3. Effect of High-pressure and Temperature on the Functional and Chemical Properties of Gluten

   Rolf Kieffer, Herbert Wieser

   Глава2004Цитирований: 2

   ABIABI:AkademIndex/openalex/2026.other.510158

4. Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats

   Mehmet Hayta, J.D. Schofield

   Статья2004Цитирований: 2

   ABIABI:AkademIndex/openalex/2026.other.510160

5. Changes in proteins induced by heating gluten dispersions at high temperature

   Harminder Singh, F. MacRitchie

   Статья2004Цитирований: 2

   ABIABI:AkademIndex/openalex/2026.other.510165

6. Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment

   Bert Lagrain, Kristof Brijs, Jan A. Delcour

   Статья2006Цитирований: 2

   ABIABI:AkademIndex/openalex/2026.other.510167

7. Effects on Gluten of Heating at Different Moisture Contents. II. Changes in Physico-Chemical Properties and Secondary Structure

   P.L. Weegels, A.M.G. de Groot, J.A. Verhoek +1

   Статья1994Цитирований: 2

   ABIABI:AkademIndex/openalex/2026.other.510168

8. The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions

   J.D. Schofield, Robin C. Bottomley, Michael F. Timms +1

   Статья1983Цитирований: 2

   ABIABI:AkademIndex/openalex/2026.other.510173

9. The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions

   Bert Lagrain, Kristof Brijs, Wim S. Veraverbeke +1

   Статья2005Цитирований: 2

   ABIABI:AkademIndex/openalex/2026.other.510176

10. Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: Studies on gluten, gliadin and glutenin

    Rolf Kieffer, F. Schurer, Peter Köhler +1

    Статья2006Цитирований: 2

    ABIABI:AkademIndex/openalex/2026.other.510177

11. Без названия

    ДругоеЦитирований: 1

    ABIABI:AkademIndex/openalex/2026.other.623827

12. Без названия

    ДругоеЦитирований: 1

    ABIABI:AkademIndex/openalex/2026.other.623828

13. Без названия

    ДругоеЦитирований: 1

    ABIABI:AkademIndex/openalex/2026.other.623829

14. Без названия

    ДругоеЦитирований: 1

    ABIABI:AkademIndex/openalex/2026.other.623830

15. Без названия

    ДругоеЦитирований: 1

    ABIABI:AkademIndex/openalex/2026.other.623831