Surface properties of gluten investigated by a fluorescence approach

Cereal Chemistry

Volumn 78, Issue 4, 2001, Pages 476-480

  Sironi, E ^a   Guerrieri, N ^a   Cerletti, P ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

DISSOCIATION; FOOD PRODUCTS; HYDROPHOBICITY; PROTEINS; SURFACE PROPERTIES; UREA;

BREAD WHEAT; DISSOCIATION CONSTANT; DURUM WHEAT CULTIVARS; DURUM WHEATS; HYDROPHOBIC PROBES; INTRINSIC FLUORESCENCE; NAPHTHALENE SULFONATES; PROTEIN CONCENTRATIONS; SATURATING CONCENTRATION; WHEAT GLUTEN;

FLUORESCENCE;

GLUTEN;

ARTICLE; BREAD; FLUORESCENCE; HYDROPHOBICITY; NONHUMAN; PROTEIN ANALYSIS; PROTEIN ISOLATION; SURFACE PROPERTY; TITRIMETRY; WHEAT;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 0034953524     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.4.476     Document Type: Article

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