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115 related items for PubMed ID: 20931961

  • 1. Effects of deamidation on structure and functional properties of barley hordein.
    Zhao J, Tian Z, Chen L.
    J Agric Food Chem; 2010 Nov 10; 58(21):11448-55. PubMed ID: 20931961
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  • 3. 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 10; 90(3):409-17. PubMed ID: 20355061
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  • 5. Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein.
    Suppavorasatit I, De Mejia EG, Cadwallader KR.
    J Agric Food Chem; 2011 Nov 09; 59(21):11621-8. PubMed ID: 21954863
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  • 6. Comparative characterization of the deamidation of carboxylic acid deamidated wheat gluten by altering the processing conditions.
    Liao L, Han X, Chen LP, Ni L, Liu ZB, Zhang W, Chen Q.
    Food Chem; 2016 Nov 01; 210():520-9. PubMed ID: 27211678
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  • 8. Application of proteomics to hordein screening in the malting process.
    Flodrová D, Ralplachta J, Benkovská D, Bobálová J.
    Eur J Mass Spectrom (Chichester); 2012 Nov 01; 18(3):323-32. PubMed ID: 22837436
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  • 9. Effect of different heating conditions on the extractability of barley hordeins.
    Nakai R, Ashida H, Danno G.
    J Nutr Sci Vitaminol (Tokyo); 2002 Apr 01; 48(2):149-54. PubMed ID: 12171436
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  • 10. Metal solubility enhancing peptides derived from barley protein.
    Eckert E, Bamdad F, Chen L.
    Food Chem; 2014 Sep 15; 159():498-506. PubMed ID: 24767088
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  • 11. Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten.
    Qiu C, Sun W, Cui C, Zhao M.
    Food Chem; 2013 Dec 01; 141(3):2772-8. PubMed ID: 23871023
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  • 16. Simple pH treatment as an effective tool to improve the functional properties of ovomucin.
    Shan Y, Ma M, Huang X, Guo Y, Jin G, Jin Y.
    J Food Sci; 2012 Jul 01; 77(7):C740-5. PubMed ID: 22694721
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  • 17. What is in a beer? Proteomic characterization and relative quantification of hordein (gluten) in beer.
    Colgrave ML, Goswami H, Howitt CA, Tanner GJ.
    J Proteome Res; 2012 Jan 01; 11(1):386-96. PubMed ID: 21999962
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  • 18. Proposal for C-Hordein as Reference Material in Gluten Quantification.
    Huang X, Kanerva P, Salovaara H, Stoddard FL, Sontag-Strohm T.
    J Agric Food Chem; 2017 Mar 15; 65(10):2155-2161. PubMed ID: 28233493
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  • 20. Free-zone capillary electrophoresis analysis of hordein patterns at different stages of barley malting.
    García-Villalba R, Cortacero-Ramírez S, Segura-Carretero A, Fernandez-Gutiérrez A.
    J Agric Food Chem; 2006 Sep 06; 54(18):6713-8. PubMed ID: 16939330
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