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Journal Abstract Search

170 related items for PubMed ID: 10828369

  • 1. Thermal behavior of native and hydrophobized wheat gluten, gliadin and glutenin-rich fractions by modulated DSC.
    Micard V, Guilbert S.
    Int J Biol Macromol; 2000 Jun 13; 27(3):229-36. PubMed ID: 10828369
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  • 2. The glass-transition behaviour of wheat gluten proteins.
    Noel TR, Parker R, Ring SG, Tatham AS.
    Int J Biol Macromol; 1995 Apr 13; 17(2):81-5. PubMed ID: 7547719
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  • 4. Glass transition of gluten. 1: Gluten and gluten-sugar mixtures.
    Kalichevsky MT, Jaroszkiewicz EM, Blanshard JM.
    Int J Biol Macromol; 1992 Oct 13; 14(5):257-66. PubMed ID: 1419963
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  • 6. The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber.
    Ma S, Han W, Li L, Zheng X, Wang X.
    Food Funct; 2019 Jan 22; 10(1):172-179. PubMed ID: 30516204
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  • 11. Qualitative and quantitative analysis of wheat gluten proteins by liquid chromatography and electrospray mass spectrometry.
    Mamone G, Ferranti P, Chianese L, Scafuri L, Addeo F.
    Rapid Commun Mass Spectrom; 2000 Jan 22; 14(10):897-904. PubMed ID: 10825254
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  • 12. Effect of ionic strength (NaCl and CaCl2) on functional, textural and electrophoretic properties of native and acetylated gluten, gliadin and glutenin.
    Abedi E, Majzoobi M, Farahnaky A, Pourmohammadi K, Mahmoudi MR.
    Int J Biol Macromol; 2018 Dec 22; 120(Pt B):2035-2047. PubMed ID: 30266648
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  • 15. 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 22; 188():114503. PubMed ID: 38823881
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  • 19. 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 22; 81(3):C553-62. PubMed ID: 26865190
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  • 20. Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions.
    Wang J, Wen J, Fan X, Zheng X.
    Food Chem; 2024 Oct 15; 455():139909. PubMed ID: 38843717
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