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There are 46396 results for: content related to: Characterization of Hydrolysates Derived from Enzymatic Hydrolysis of Wheat Gluten

  1. Dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin-Like Characteristics to the Glutenin in Wheat Gluten

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: C269–C278, Tetsuya Murakami, Naofumi Kitabatake and Fumito Tani

    Article first published online : 14 JAN 2015, DOI: 10.1111/1750-3841.12757

  2. Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking quality

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 10, 15 August 2007, Pages: 1874–1885, Mike J Sissons, Hwee N Soh and Matthew A Turner

    Article first published online : 23 MAY 2007, DOI: 10.1002/jsfa.2915

  3. Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties

    Journal of Food Quality

    Volume 38, Issue 2, April 2015, Pages: 71–82, Vandana Dhaka and B.S. Khatkar

    Article first published online : 3 MAR 2015, DOI: 10.1111/jfq.12122

  4. Comparative proteome analysis of glutenin synthesis and accumulation in developing grains between superior and poor quality bread wheat cultivars

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 1, 15 January 2012, Pages: 106–115, Wan Liu, Yanzhen Zhang, Xuan Gao, Ke Wang, Shunli Wang, Yong Zhang, Zhonghu He, Wujun Ma and Yueming Yan

    Article first published online : 4 AUG 2011, DOI: 10.1002/jsfa.4548

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    Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 1, 15 January 2016, Pages: 122–130, Shiori Koga, Ulrike Böcker, Anette Moldestad, Paola Tosi, Peter R Shewry, Ellen F Mosleth and Anne Kjersti Uhlen

    Article first published online : 16 FEB 2015, DOI: 10.1002/jsfa.7068

  6. A new testing method for vital gluten swelling index

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 9, July 2007, Pages: 1778–1782, XinZhong Hu and YaNing Shang

    Article first published online : 8 MAY 2007, DOI: 10.1002/jsfa.2925

  7. Relationship between gluten degradation by Aelia spp and Eurygaster spp and protein structure

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 7, May 2005, Pages: 1125–1130, G Pérez, A Bonet and CM Rosell

    Article first published online : 26 JAN 2005, DOI: 10.1002/jsfa.2078

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    Release of opioid peptides, gluten exorphins by the action of pancreatic elastase

    FEBS Letters

    Volume 412, Issue 3, August 04, 1997, Pages: 475–479, Shin-ichi Fukudome, Yunden Jinsmaa, Taiji Matsukawa, Ryuzo Sasaki and Masaaki Yoshikawa

    Article first published online : 14 JAN 1998, DOI: 10.1016/S0014-5793(97)00829-6

  9. Wheat gluten fractions as wood adhesives—glutenins versus gliadins

    Journal of Applied Polymer Science

    Volume 123, Issue 3, 5 February 2012, Pages: 1530–1538, Petra Nordqvist, Dalia Thedjil, Sara Khosravi, Mark Lawther, Eva Malmström and Farideh Khabbaz

    Article first published online : 17 AUG 2011, DOI: 10.1002/app.34312

  10. The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2236–2245, Marijana Janković, Miroljub Barać, Mirjana Pešić, Dejan Dodig, Vesna Kandić and Slađana Žilić

    Article first published online : 20 JUL 2015, DOI: 10.1111/ijfs.12894

  11. Rebuilding gluten network of damaged wheat by means of glucose oxidase treatment

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 7, May 2007, Pages: 1301–1307, Arturo Bonet, Cristina M Rosell, Isabel Pérez-Munuera and Isabel Hernando

    Article first published online : 20 MAR 2007, DOI: 10.1002/jsfa.2846

  12. Bread and Other Baked Products

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Dietmar Sievert, R. Carl Hoseney and Jan A. Delcour

    Published Online : 15 JUL 2007, DOI: 10.1002/14356007.a04_331.pub2

  13. Relationship between glutenin subunit composition and gluten strength measurements in durum wheat

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 14, November 2005, Pages: 2445–2452, Mike J Sissons, Nancy P Ames, Ray A Hare and John M Clarke

    Article first published online : 17 AUG 2005, DOI: 10.1002/jsfa.2272

  14. Effect of soybean proteins on gluten depolymerization during mixing and resting

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 3, February 2008, Pages: 455–463, Gabriela T Pérez, Pablo D Ribotta, María E Steffolani and Alberto E León

    Article first published online : 8 NOV 2007, DOI: 10.1002/jsfa.3107

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    A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 3, May 2015, Pages: 285–302, Lisa Kissing Kucek, Lynn D. Veenstra, Plaimein Amnuaycheewa and Mark E. Sorrells

    Article first published online : 17 FEB 2015, DOI: 10.1111/1541-4337.12129

  16. Immunological determination of gliadin 33-mer equivalent peptides in beers as a specific and practical analytical method to assess safety for celiac patients

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 4, 15 March 2013, Pages: 933–943, Isabel Comino, Ana Real, Maria de Lourdes Moreno, Raquel Montes, Ángel Cebolla and Carolina Sousa

    Article first published online : 6 AUG 2012, DOI: 10.1002/jsfa.5830

  17. You have full text access to this Open Access content
    Targeting of prolamins by RNAi in bread wheat: effectiveness of seven silencing-fragment combinations for obtaining lines devoid of coeliac disease epitopes from highly immunogenic gliadins

    Plant Biotechnology Journal

    Francisco Barro, Julio C. M. Iehisa, María J. Giménez, María D. García-Molina, Carmen V. Ozuna, Isabel Comino, Carolina Sousa and Javier Gil-Humanes

    Article first published online : 24 AUG 2015, DOI: 10.1111/pbi.12455

  18. Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 14, November 2011, Pages: 2664–2673, Simonetta Fois, Linda Schlichting, Brian Marchylo, James Dexter, Rosella Motzo and Francesco Giunta

    Article first published online : 12 AUG 2011, DOI: 10.1002/jsfa.4509

  19. Structural studies of wheat flour glutenin polymers by CD spectroscopy

    Biopolymers

    Volume 74, Issue 4, July 2004, Pages: 287–301, S. Fisichella, M. E. Amato, D. Lafiandra, D. Mantarro, A. Palermo, A. Savarino and G. Scarlata

    Article first published online : 30 APR 2004, DOI: 10.1002/bip.20076

  20. Adsorption behaviour of some anthocyanins by wheat gluten and its fractions in acidic conditions

    International Journal of Food Science & Technology

    Volume 47, Issue 2, February 2012, Pages: 390–398, Palmira Mazzaracchio, Maddalena Kindt, Pier G. Pifferi, Silvia Tozzi and Giancarlo Barbiroli

    Article first published online : 28 NOV 2011, DOI: 10.1111/j.1365-2621.2011.02852.x