4.5 Article

Change in Glutenin Macropolymer Secondary Structure in Wheat Sourdough Fermentation by FTIR

Related references

Note: Only part of the references are listed.
Article Mathematical & Computational Biology

Protein Degradation in Wheat Sourdough Fermentation with Lactobacillus plantarum M616

Yanli Yin et al.

INTERDISCIPLINARY SCIENCES-COMPUTATIONAL LIFE SCIENCES (2015)

Article Biotechnology & Applied Microbiology

Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation

Rossana Coda et al.

FOOD MICROBIOLOGY (2014)

Article Biotechnology & Applied Microbiology

How the sourdough may affect the functional features of leavened baked goods

Marco Gobbetti et al.

FOOD MICROBIOLOGY (2014)

Article Agriculture, Multidisciplinary

Prolamin Hydrolysis and Pentosan Solubilization in Germinated-Rye Sourdoughs Determined by Chromatographic and Immunological Methods

Jussi Loponen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Review Food Science & Technology

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Michael G. Gaenzle et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)

Article Biotechnology & Applied Microbiology

Impact of sourdough on the texture of bread

Elke K. Arendt et al.

FOOD MICROBIOLOGY (2007)

Article Biotechnology & Applied Microbiology

Chemistry of gluten proteins

Herbert Wieser

FOOD MICROBIOLOGY (2007)

Review Biochemistry & Molecular Biology

Infrared spectroscopy of proteins

Andreas Barth

BIOCHIMICA ET BIOPHYSICA ACTA-BIOENERGETICS (2007)

Article Food Science & Technology

Bread technology and sourdough technology

P Decock et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)

Article Agriculture, Multidisciplinary

Gluten hydrolysis and depolymerization during Sourdough fermentation

C Thiele et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Food Science & Technology

Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough

C Don et al.

JOURNAL OF CEREAL SCIENCE (2003)

Article Food Science & Technology

Glutenin macropolymer: a gel formed by glutenin particles

C Don et al.

JOURNAL OF CEREAL SCIENCE (2003)

Article Biotechnology & Applied Microbiology

Proteolysis by sourdough lactic acid bacteria: Effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance

R Di Cagno et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2002)

Article Food Science & Technology

Size characterisation of glutenin polymers by HPSEC-MALLS

JL Carceller et al.

JOURNAL OF CEREAL SCIENCE (2001)

Article Agriculture, Multidisciplinary

Evolution of wheat gliadins conformation during film formation:: A Fourier transform infrared study

C Mangavel et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Chemistry, Physical

Vibrational spectra and the structure of medical biopolymers

RG Zhbankov et al.

JOURNAL OF MOLECULAR STRUCTURE (2000)

Article Food Science & Technology

A second aspartic proteinase associated with wheat gluten

W Bleukx et al.

JOURNAL OF CEREAL SCIENCE (2000)