Surface properties and locations of gluten proteins and lipids revealed using confocal scanning laser microscopy in bread dough

Journal of Cereal Science

Volumn 39, Issue 3, 2004, Pages 403-411

  Li, W ^a   Dobraszczyk, B J ^a   Wilde, P J ^b  

^a UNIVERSITY OF READING   (United Kingdom)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Bread dough; Confocal scanning laser microscopy; CSLM, confocal scanning laser microscopy; Gliadin; Glutenin; Nonpolar lipid; Polar lipid; Rheological properties; Surface tension

Indexed keywords

EID: 3042642477     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcs.2004.02.004     Document Type: Article

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