研究论文
Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch
Mingfei Li, Qinghua Yue, Chong Liu, Xueling Zheng, Jing Hong, Limin Li, Ke Bian
Henan University of Technology
来源Journal of Cereal Science
年份2020
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逐年被引趋势
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124
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6.38
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学术脉络
学科主题
生物医学Food composition and properties
Polysaccharides Composition and Applications · Microbial Metabolites in Food Biotechnology
参考文献 37
Effect of blending waxy wheat flour with common wheat on protein and starch properties and Chinese fresh noodle quality
被引 2Zhang Yan, Yan Jun, Xinmin Chen · Mailei zuowu xuebao · 2007
Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives
被引 257Pei Wang, Zhengyu Jin, Xueming Xu · Trends in Food Science & Technology · 2015
Size Characterisation of Glutenin Polymers by HPSEC-MALLS
被引 66J.-L. Carceller, Thierry Aussenac · Journal of Cereal Science · 2001
此处列出前 3 条
引用本文 124
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties
被引 265Binjia Zhang, Dongling Qiao, Siming Zhao · Trends in Food Science & Technology · 2021
Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review
被引 143Zhen Wang, Sen Ma, Binghua Sun · International Journal of Biological Macromolecules · 2021
Chitosan grafted/cross-linked with biodegradable polymers: A review
被引 140José Luis Sanchez-Salvador, Ana Balea, M. Concepción Monte · International Journal of Biological Macromolecules · 2021
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