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Journal Abstract Search

162 related items for PubMed ID: 21370874

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Effects of processing on biochemical and rheological properties of wheat gluten proteins.
    Hayta M, Alpaslan M.
    Nahrung; 2001 Oct; 45(5):304-8. PubMed ID: 11715340
    [Abstract] [Full Text] [Related]

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  • 4. Heat-induced cross-linking and degradation of wheat gluten, serum albumin, and mixtures thereof.
    Rombouts I, Lagrain B, Delcour JA.
    J Agric Food Chem; 2012 Oct 10; 60(40):10133-40. PubMed ID: 22950662
    [Abstract] [Full Text] [Related]

  • 5. Reactivity of wheat gluten protein during mechanical mixing: radical and nucleophilic reactions for the addition of molecules on sulfur.
    Auvergne R, Morel MH, Menut P, Giani O, Guilbert S, Robin JJ.
    Biomacromolecules; 2008 Feb 10; 9(2):664-71. PubMed ID: 18163577
    [Abstract] [Full Text] [Related]

  • 6. Heat-induced interaction between egg white protein and wheat gluten.
    Luo Y, Li M, Zhu KX, Guo XN, Peng W, Zhou HM.
    Food Chem; 2016 Apr 15; 197(Pt A):699-708. PubMed ID: 26617006
    [Abstract] [Full Text] [Related]

  • 7. Identification of isopeptide bonds in heat-treated wheat gluten peptides.
    Rombouts I, Lagrain B, Brunnbauer M, Koehler P, Brijs K, Delcour JA.
    J Agric Food Chem; 2011 Feb 23; 59(4):1236-43. PubMed ID: 21235244
    [Abstract] [Full Text] [Related]

  • 8. Wheat gluten functionality as a quality determinant in cereal-based food products.
    Delcour JA, Joye IJ, Pareyt B, Wilderjans E, Brijs K, Lagrain B.
    Annu Rev Food Sci Technol; 2012 Feb 23; 3():469-92. PubMed ID: 22224557
    [Abstract] [Full Text] [Related]

  • 9. Cross-linking of wheat gluten proteins during production of hard pretzels.
    Rombouts I, Lagrain B, Brijs K, Delcour JA.
    Amino Acids; 2012 Jun 23; 42(6):2429-38. PubMed ID: 21822731
    [Abstract] [Full Text] [Related]

  • 10. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
    Van Steertegem B, Pareyt B, Brijs K, Delcour JA.
    Food Chem; 2013 Dec 15; 141(4):4179-85. PubMed ID: 23993603
    [Abstract] [Full Text] [Related]

  • 11. Swelling behavior and structural characteristics of wheat gluten polypeptide films.
    Domenek S, Brendel L, Morel MH, Guilbert S.
    Biomacromolecules; 2004 Dec 15; 5(3):1002-8. PubMed ID: 15132693
    [Abstract] [Full Text] [Related]

  • 12. Gluten protein composition in several fractions obtained by shear induced separation of wheat flour.
    van der Zalm EE, Grabowska KJ, Strubel M, van der Goot AJ, Hamer RJ, Boom RM.
    J Agric Food Chem; 2010 Oct 13; 58(19):10487-92. PubMed ID: 20825157
    [Abstract] [Full Text] [Related]

  • 13. Wheat bran stabilization and its use in the preparation of high-fiber pasta.
    Sudha ML, Ramasarma PR, Venkateswara Rao G.
    Food Sci Technol Int; 2011 Feb 13; 17(1):47-53. PubMed ID: 21364045
    [Abstract] [Full Text] [Related]

  • 14. Interactions of Kraft lignin and wheat gluten during biomaterial processing: evidence for the role of phenolic groups.
    Kaewtatip K, Menut P, Auvergne R, Tanrattanakul V, Morel MH, Guilbert S.
    J Agric Food Chem; 2010 Apr 14; 58(7):4185-92. PubMed ID: 20205449
    [Abstract] [Full Text] [Related]

  • 15.
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  • 16. Molecular basis of processing wheat gluten toward biobased materials.
    Lagrain B, Goderis B, Brijs K, Delcour JA.
    Biomacromolecules; 2010 Mar 08; 11(3):533-41. PubMed ID: 20141101
    [Abstract] [Full Text] [Related]

  • 17. [Influence of a moist-heat treatment on protein fractions of wheat].
    Korableva NV, Kasymova TD.
    Prikl Biokhim Mikrobiol; 2011 Mar 08; 47(1):102-12. PubMed ID: 21442927
    [Abstract] [Full Text] [Related]

  • 18. Polymerization kinetics of wheat gluten upon thermosetting. A mechanistic model.
    Domenek S, Morel MH, Bonicel J, Guilbert S.
    J Agric Food Chem; 2002 Oct 09; 50(21):5947-54. PubMed ID: 12358464
    [Abstract] [Full Text] [Related]

  • 19. Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta.
    Padalino L, Del Nobile MA, la Gatta B, Rutigliano M, Di Luccia A, Conte A.
    Food Chem; 2019 Jun 15; 283():454-461. PubMed ID: 30722897
    [Abstract] [Full Text] [Related]

  • 20. Aging properties of films of plasticized vital wheat gluten cast from acidic and basic solutions.
    Olabarrieta I, Cho SW, Gällstedt M, Sarasua JR, Johansson E, Hedenqvist MS.
    Biomacromolecules; 2006 May 15; 7(5):1657-64. PubMed ID: 16677051
    [Abstract] [Full Text] [Related]

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