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Cereal grains : laboratory reference and procedures manual
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Protein transition induced by heat-moisture treatment modulated dough properties: Insights from multiscale structure and quantitative proteomics
25天前
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Structure transition and aggregation of wheat proteins induced by heat-moisture treatment: The behaviors of individual fractions in recombined flour
25天前
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CRISPR‐based editing of the ω‐ and γ‐gliadin gene clusters reduces wheat immunoreactivity without affecting grain protein quality
28天前
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High-molecular-weight glutenin subunit alleles and compositions modulate gluten quality and dough rheology in 20 wheat near-isogenic lines
30天前
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Effects of HMW-GSs at Glu-B1 locus on starch-protein interaction and starch digestibility during thermomechanical processing of wheat dough
30天前
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Ensemble-Biased Disulfide Chemistry Orchestrates the Multidimensional Gluten Network Topology
1个月前
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