These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
161 related articles for article (PubMed ID: 28873608)
21. Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat gluten. Lambrecht MA; Rombouts I; De Ketelaere B; Delcour JA Food Chem; 2017 Apr; 221():1158-1167. PubMed ID: 27979074 [TBL] [Abstract][Full Text] [Related]
22. Cross-linking of wheat gluten proteins during production of hard pretzels. Rombouts I; Lagrain B; Brijs K; Delcour JA Amino Acids; 2012 Jun; 42(6):2429-38. PubMed ID: 21822731 [TBL] [Abstract][Full Text] [Related]
23. Changes in wheat kernel proteins induced by microwave treatment. Lamacchia C; Landriscina L; D'Agnello P Food Chem; 2016 Apr; 197(Pt A):634-40. PubMed ID: 26616997 [TBL] [Abstract][Full Text] [Related]
24. Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments. Qin XS; Sun QQ; Zhao YY; Zhong XY; Mu DD; Jiang ST; Luo SZ; Zheng Z Ultrason Sonochem; 2017 Nov; 39():137-143. PubMed ID: 28732930 [TBL] [Abstract][Full Text] [Related]
25. Impact of pH Modification on Protein Polymerization and Structure⁻Function Relationships in Potato Protein and Wheat Gluten Composites. Muneer F; Johansson E; Hedenqvist MS; Plivelic TS; Kuktaite R Int J Mol Sci; 2018 Dec; 20(1):. PubMed ID: 30586846 [TBL] [Abstract][Full Text] [Related]
26. Effect of acetic acid deamidation-induced modification on functional and nutritional properties and conformation of wheat gluten. Liao L; Zhao M; Ren J; Zhao H; Cui C; Hu X J Sci Food Agric; 2010 Feb; 90(3):409-17. PubMed ID: 20355061 [TBL] [Abstract][Full Text] [Related]
27. Swelling behavior and structural characteristics of wheat gluten polypeptide films. Domenek S; Brendel L; Morel MH; Guilbert S Biomacromolecules; 2004; 5(3):1002-8. PubMed ID: 15132693 [TBL] [Abstract][Full Text] [Related]
28. Effect of the frying process on the properties of gluten protein of you-tiao. Zhou R; Sun J; Qian H; Li Y; Zhang H; Qi X; Wang L Food Chem; 2020 Apr; 310():125973. PubMed ID: 31837526 [TBL] [Abstract][Full Text] [Related]
29. Preparation and properties of high-soluble wheat gluten protein-based meat analogues. Sun Y; Dong M; Bai J; Liu X; Yang X; Duan X J Sci Food Agric; 2024 Jan; 104(1):42-50. PubMed ID: 37574760 [TBL] [Abstract][Full Text] [Related]
30. Effect of mixing time on the structural characteristics of noodle dough under vacuum. Liu R; Xing Y; Zhang Y; Zhang B; Jiang X; Wei Y Food Chem; 2015 Dec; 188():328-36. PubMed ID: 26041200 [TBL] [Abstract][Full Text] [Related]
31. Impact of casein and egg white proteins on the structure of wheat gluten-based protein-rich food. Wouters AG; Rombouts I; Lagrain B; Delcour JA J Sci Food Agric; 2016 Feb; 96(3):757-63. PubMed ID: 25704643 [TBL] [Abstract][Full Text] [Related]
32. Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten. Wang P; Wang G; Zhang Y; Lv X; Xie C; Shen J; Yang R; Gu Z; Zhou J; Jiang D J Agric Food Chem; 2022 Nov; 70(46):14784-14797. PubMed ID: 36265514 [TBL] [Abstract][Full Text] [Related]
33. Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner. Du J; Dang M; Khalifa I; Du X; Xu Y; Li C Food Res Int; 2020 Nov; 137():109536. PubMed ID: 33233165 [TBL] [Abstract][Full Text] [Related]
34. Wheat gluten structure and (non-)covalent network formation during deep-fat frying. Riley IM; Verma U; Verboven P; Nicolai BM; Delcour JA Food Res Int; 2024 Jul; 188():114503. PubMed ID: 38823881 [TBL] [Abstract][Full Text] [Related]
35. Molecular Analysis of the Polymeric Glutenins with Gliadin-Like Characteristics That Were Produced by Acid Dispersion of Wheat Gluten. Murakami T; Nishimura T; Kitabatake N; Tani F J Food Sci; 2016 Mar; 81(3):C553-62. PubMed ID: 26865190 [TBL] [Abstract][Full Text] [Related]
36. Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles. Guo XN; Gao F; Zhu KX Food Chem; 2020 Nov; 330():127319. PubMed ID: 32569936 [TBL] [Abstract][Full Text] [Related]
37. Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough. Guo X; Sun X; Zhang Y; Wang R; Yan X Food Chem; 2018 Apr; 245():500-507. PubMed ID: 29287401 [TBL] [Abstract][Full Text] [Related]
38. High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Gasparre N; van den Berg M; Oosterlinck F; Sein A Molecules; 2022 Sep; 27(18):. PubMed ID: 36144595 [TBL] [Abstract][Full Text] [Related]