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Results: 14

Related Articles by Review for PubMed (Select 9636290)

1.

Biotechnology of breadmaking: unraveling and manipulating the multi-protein gluten complex.

Shwry PR, Tatham AS, Barro F, Barcelo P, Lazzeri P.

Biotechnology (N Y). 1995 Nov;13(11):1185-90. Review.

PMID:
9636290
2.

Wheat gluten: high molecular weight glutenin subunits--structure, genetics, and relation to dough elasticity.

Anjum FM, Khan MR, Din A, Saeed M, Pasha I, Arshad MU.

J Food Sci. 2007 Apr;72(3):R56-63. Review. Erratum in: J Food Sci. 2008 Apr;73(3):ix.

PMID:
17995810
3.

Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality.

Veraverbeke WS, Delcour JA.

Crit Rev Food Sci Nutr. 2002;42(3):179-208. Review.

PMID:
12058979
4.

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. Review.

5.

Chemistry of gluten proteins.

Wieser H.

Food Microbiol. 2007 Apr;24(2):115-9. Epub 2006 Sep 7. Review.

PMID:
17008153
6.

Effects of processing on biochemical and rheological properties of wheat gluten proteins.

Hayta M, Alpaslan M.

Nahrung. 2001 Oct;45(5):304-8. Review.

PMID:
11715340
7.

Wheat gluten: rheological and gas retaining properties.

Hoseney RC.

Adv Exp Med Biol. 1991;302:657-66. Review.

PMID:
1746356
8.

[A turning point in the knowledge of the structure-function-activity relations of elastin].

Alix AJ.

J Soc Biol. 2001;195(2):181-93. Review. French.

PMID:
11727705
9.

Elastomeric proteins: biological roles, structures and mechanisms.

Tatham AS, Shewry PR.

Trends Biochem Sci. 2000 Nov;25(11):567-71. Review.

PMID:
11084370
10.

Cereal seed storage proteins: structures, properties and role in grain utilization.

Shewry PR, Halford NG.

J Exp Bot. 2002 Apr;53(370):947-58. Review.

11.

Hydrocolloids in gluten-free breads: a review.

Anton AA, Artfield SD.

Int J Food Sci Nutr. 2008 Feb;59(1):11-23. Review.

PMID:
18097842
12.

Sourdough lactobacilli and celiac disease.

Gobbetti M, Giuseppe Rizzello C, Di Cagno R, De Angelis M.

Food Microbiol. 2007 Apr;24(2):187-96. Epub 2006 Sep 12. Review.

PMID:
17008163
13.

Lipid interactions in breadmaking.

Carr NO, Daniels NW, Frazier PJ.

Crit Rev Food Sci Nutr. 1992;31(3):237-58. Review.

PMID:
1571086
14.
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