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Elsevier电子期刊(3)

在“Elsevier电子期刊”中，命中：3条，耗时：0.0719643 秒

在所有数据库中总计命中：3条

1.Effects of HMW-GS at Glu-B1 locus on the polymerization of glutenin during grain development and on the secondary and micro-structures of gluten in wheat (Triticum aestivum L.)

作者：Tianhong Liu¹ ; Xin Gao¹ ; Liqun Li ; Dengfeng Du ; Xian Cheng ; Yi Zhao ; Yan Liu ; Xuejun Li ; ^{xuejun@nwsuaf.edu.cn}

关键词：High-molecular-weight glutenin subunit ; Grain development ; Polymerization of glutenin ; Secondary and micro-structures of gluten

刊名：Journal of Cereal Science

出版年：2016

2.Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat (Triticum aestivum L.)

作者：Xuejun Li ^{xuejun@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Tianhong Liu ^{liutianhong@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Lijun Song ^{1639524496@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Heng Zhang ^{1251844437@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Liqun Li ^{liliqunbangong@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Xin Gao ; ^{bestgaoxin@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：Wheat glutenin subunits ; Glu-A1 and Glu-D1 ; Secondary structure of gluten ; Micro structure ; Dough rheological behaviour

刊名：Food Chemistry

出版年：2016

3.Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.)

作者：Xin Gao ^{bestgaoxin@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Tianhong Liu ^{986083616@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Jing Yu ^{574430638@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Liqun Li ^{liliqunbangong@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Yi Feng ^{307741704@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Xuejun Li ; ^{xuejun@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：Wheat glutenin subunits ; Secondary structure of gluten ; Microstructure ; Dough rheological behavior

刊名：Food Chemistry

出版年：2016

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