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Journal Abstract Search

214 related items for PubMed ID: 12670176

  • 1. Dynamic viscoelastic and tensile properties of gluten and glutenin gels of common wheats of different strength.
    Lee CC, Mulvaney SJ.
    J Agric Food Chem; 2003 Apr 09; 51(8):2317-27. PubMed ID: 12670176
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  • 3. Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.
    Koga S, Böcker U, Moldestad A, Tosi P, Shewry PR, Mosleth EF, Uhlen AK.
    J Sci Food Agric; 2016 Jan 15; 96(1):122-30. PubMed ID: 25565275
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  • 8. Development and characterization of biodegradable films made from wheat gluten protein fractions.
    Hernández-Muñoz P, Kanavouras A, Ng PK, Gavara R.
    J Agric Food Chem; 2003 Dec 17; 51(26):7647-54. PubMed ID: 14664523
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  • 9. The structure and properties of gluten: an elastic protein from wheat grain.
    Shewry PR, Halford NG, Belton PS, Tatham AS.
    Philos Trans R Soc Lond B Biol Sci; 2002 Feb 28; 357(1418):133-42. PubMed ID: 11911770
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  • 10. Dispersion in the presence of acetic acid or ammonia confers gliadin-like characteristics to the glutenin in wheat gluten.
    Murakami T, Kitabatake N, Tani F.
    J Food Sci; 2015 Feb 28; 80(2):C269-78. PubMed ID: 25588500
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  • 11. Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions.
    Kuang J, Ma W, Pu H, Huang J, Xiong YL.
    Int J Biol Macromol; 2021 Dec 15; 193(Pt B):1707-1715. PubMed ID: 34742838
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  • 13. Development of Self-Healing Double-Network Hydrogels: Enhancement of the Strength of Wheat Gluten Hydrogels by In Situ Metal-Catechol Coordination.
    Liu C, McClements DJ, Li M, Xiong L, Sun Q.
    J Agric Food Chem; 2019 Jun 12; 67(23):6508-6516. PubMed ID: 31117498
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