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Biomacromolecules

Volumn 3, Issue 3, 2002, Pages 488-497

Mechanism of heat and shear mediated aggregation of wheat gluten protein upon mixing

(3) Morel, Marie Hélène a Redl, Andréas a Guilbert, Stéphane a

a CEMAGREF (France)

Author keywords

[No Author keywords available]

Indexed keywords

GLUTEN; GLYCEROL; RADICAL; THIOL; DISULFIDE; THIOL DERIVATIVE; WHEAT GERM AGGLUTININ;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL REACTION; CONTROLLED STUDY; DISULFIDE BOND; ENERGY; EXTRACTION; HEAT; MATHEMATICAL MODEL; OXIDATION; PRIORITY JOURNAL; PROTEIN AGGREGATION; REDUCTION; SHEAR STRESS; SOLUBILITY; TEMPERATURE; TEMPERATURE DEPENDENCE; CHEMISTRY; DIMERIZATION; KINETICS; MECHANICAL STRESS; MOLECULAR WEIGHT; OXIDATION REDUCTION REACTION; THERMODYNAMICS;

TRITICUM AESTIVUM;

DIMERIZATION; DISULFIDES; HEAT; KINETICS; MOLECULAR WEIGHT; OXIDATION-REDUCTION; STRESS, MECHANICAL; SULFHYDRYL COMPOUNDS; THERMODYNAMICS; WHEAT GERM AGGLUTININS;

EID: 0036261525 PISSN: 15257797 EISSN: None Source Type: Journal
DOI: 10.1021/bm015639p Document Type: Article

Times cited : (179)

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