Thermally induced gluten modification observed with rheology and spectroscopies
Open Access
- 1 March 2021
- journal article
- research article
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 173, 26-33
Abstract
No abstract availableKeywords
Funding Information
- Bundesministerium für Wirtschaft und Energie
This publication has 49 references indexed in Scilit:
- Heat-Induced Cross-Linking and Degradation of Wheat Gluten, Serum Albumin, and Mixtures ThereofJournal of Agricultural and Food Chemistry, 2012
- Identification of Isopeptide Bonds in Heat-Treated Wheat Gluten PeptidesJournal of Agricultural and Food Chemistry, 2011
- Thermal properties of PCL/gluten bioblends characterized by TGA, DSC, SEM, and infrared‐PASJournal of Applied Polymer Science, 2008
- Determination of Secondary Structural Changes in Gluten Proteins during Mixing Using Fourier Transform Horizontal Attenuated Total Reflectance SpectroscopyJournal of Agricultural and Food Chemistry, 2008
- Effects of Temperature and Water Content on the Secondary Structure of Wheat Gluten Studied by FTIR SpectroscopyBiomacromolecules, 2006
- A Distinct Utility of the Amide III Infrared Band for Secondary Structure Estimation of Aqueous Protein Solutions Using Partial Least Squares MethodsBiochemistry, 2004
- Temperature‐Induced Changes in the Dynamic Rheological Behavior and Size Distribution of Polymeric Proteins for Glutens from Wheat Near‐Isogenic Lines Differing in HMW Glutenin Subunit CompositionCereal Chemistry, 2000
- Glass transition temperature of proteins. Calculation based on the additive contribution method and experimental dataFood Hydrocolloids, 1997
- DSC Investigations on Vital GlutenStarch - Stärke, 1991
- Protein structure by Fourier transform infrared spectroscopy: Second derivative spectraBiochemical and Biophysical Research Communications, 1983