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Keyword [glutenin]
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1. Relationships Between Wheat Glutenin Polymers And Processing Quality And Their Response To Nitrogen And Environments
2. Study Of The Manufacture Of Wheat Gluten Treated By Ultra-high Pressure
3. Study On The Relationship Between The Swelling Index Of Glutenin And Wheat Kernel Quality Properties
4. Studies On The Evaluating System Of Detecting Wheat Processing Quality With Electrophoresis Technique
5. Study On The Change Mechanism Of Protein In The Dumpling Wrappers Under Frozen Storage
6. Wheat Gluten Protease Modification And Fresh Wet Noodle
7. Effect On Protein And Edible Quality Of Steamed Bread By Steaming
8. The Degradation Rule Of Glutenin During Sourdough Fermentation
9. Effect Of HMW-GS On Formation Of Polymeric Protein And On Secondary And Micro Structures Of Gluten In Wheat
10. Effect Of TGase Modification With The Physicochemical Pretreatment On The Wheat Gluten
11. Effects Of Combination Use Of Methionine And Inorganic Sulfur On Grain Glutenin Accumulation And Processing Quality In Wheat
12. Study On The Modification And Application Of Wheat Gluten By Ultra High Pressure
13. Degradation Of Glutenin Macropolymer During Sourdough Fermentation
14. Study On The Effect Of Glutenin On The Quality Of Bread
15. Structural Changes Of Glutenin Macropolymer During Fermentation Of Sourdough By Plant Lactobacillus M616
16. Mechanisms For The N-terminal Domain Of HMW-GS Contributing To The Processing Quality Of Wheat Flour
17. Effects Of Glutenin And Gliadin Modified By Proteinglutaminase On Gelatinization,Retrogradation Properties Of Potato Starch And Their Interactions
18. Effects Of Ultrasound-ionic Liquid Treatment On Physicochemical Properties And Bioactivities Of Hydrolysates Of Glutenin
19. Effect And Molecular Mechanism On Wheat Processing Quality Of HMW-GS Deletion In Ningmai 9
20. Effects Of Freeze–thaw Cycles On The Physical And Structural Properties Of Wheat Gluten With Variations In The HMW-GS At The Glu-B1 Locus
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