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Thermal Properties of Gliadins and Glutenins Fortified with Flavonoids and Their Glycosides Studied by Thermogravimetry (Tga) and Differential Scanning Calorimetry (Dsc)
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Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/cche.10525openalex-extracted
Comparative studies on physicochemical properties of gluten‐ and glutenin‐based films functionalized by polyphenols
inferredcites →https://doi.org/10.1002/cche.10572openalex-extracted
Chemistry of wheat gluten proteins: Qualitative composition
inferredcites →https://doi.org/10.1002/jrs.4288openalex-extracted
Raman characterization of the interactions between gliadins and anthocyanins
inferredcites →https://doi.org/10.1002/jsfa.4188openalex-extracted
Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids
inferredcites →https://doi.org/10.1006/s0733-5210(97)90100-4openalex-extracted
The Location of Disulphide Bonds in Monomeric y-type Gliadins
inferredcites →https://doi.org/10.1007/s00217-003-0699-yopenalex-extracted
A differential scanning calorimetry study of wheat proteins
inferredcites →https://doi.org/10.1007/s12551-017-0367-2openalex-extracted
Gliadins from wheat grain: an overview, from primary structure to nanostructures of aggregates
inferredcites →https://doi.org/10.1016/j.foodchem.2007.08.082openalex-extracted
Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment
inferredcites →https://doi.org/10.1016/j.foodchem.2014.04.044openalex-extracted
Bread enriched with quinoa leaves – The influence of protein–phenolics interactions on the nutritional and antioxidant quality
inferredcites →https://doi.org/10.1016/j.foodchem.2021.129882openalex-extracted
Effect of oil pomaces on thermal properties of model dough and gluten network studied by thermogravimetry and differential scanning calorimetry
inferredcites →https://doi.org/10.1016/j.foodhyd.2013.05.015openalex-extracted
Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions
inferredcites →https://doi.org/10.1016/j.foodhyd.2017.03.012openalex-extracted
Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.105935openalex-extracted
Effect of cinnamic acid and its derivatives on structure of gluten proteins – A study on model dough with application of FT-Raman spectroscopy
inferredcites →https://doi.org/10.1016/j.ijbiomac.2012.11.002openalex-extracted
Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten
inferredcites →https://doi.org/10.1016/j.ijbiomac.2021.02.175openalex-extracted
Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review
inferredcites →https://doi.org/10.1016/j.jcs.2006.09.008openalex-extracted
Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: Studies on gluten, gliadin and glutenin
inferredcites →https://doi.org/10.1016/j.jcs.2014.02.003openalex-extracted
Comparison of the conformational and nutritional changes of deamidated wheat gliadin by citric acid and hydrochloric acid
inferredcites →https://doi.org/10.1016/j.jcs.2020.102973openalex-extracted
Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch
inferredcites →https://doi.org/10.1016/j.jcs.2023.103672openalex-extracted
Raman and thermal (TGA and DSC) studies of gluten proteins supplemented with flavonoids and their glycosides
inferredcites →https://doi.org/10.1016/j.lwt.2023.114968openalex-extracted
Effects of covalent binding of different polyphenols on structure, rheology and functional properties of whey protein isolate
inferredcites →https://doi.org/10.1016/s0040-6031(02)00087-4openalex-extracted
Thermal characterization of the quercetin and rutin flavonoids
inferredcites →https://doi.org/10.1039/c8fo01810copenalex-extracted
The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber
inferredcites →https://doi.org/10.1111/1750-3841.15728openalex-extracted
Effect of flavonoids from Lycium barbarum leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage
inferredcites →https://doi.org/10.15302/j-fase-2019267openalex-extracted
Wheat gluten protein and its impacts on wheat processing quality
inferredcites →https://doi.org/10.3390/molecules27196630openalex-extracted
On the Thermodynamic Thermal Properties of Quercetin and Similar Pharmaceuticals
inferredcites →https://doi.org/10.3390/nano8110919openalex-extracted
Active Food Packaging Coatings Based on Hybrid Electrospun Gliadin Nanofibers Containing Ferulic Acid/Hydroxypropyl-Beta-Cyclodextrin Inclusion Complexes
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