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在“Elsevier电子期刊”中，命中：474条，耗时：小于0.01 秒

1.Models of grain quality in wheat—A review

作者：J.G. Nuttall^a ; ^{James.Nuttall@ecodev.vic.gov.au} ; G.J. O'Leary^a ; J.F. Panozzo^a ; C.K. Walker^a ; K.M. Barlow^b ; G.J. Fitzgerald^a

关键词：Simulation models ; Protein ; Glutenin ; Gliadin ; Heat stress ; Climate change ; FACE

刊名：Field Crops Research

出版年：2017

2.Effect of quantity of HMW-GS 1Ax1, 1Bx13, 1By16, 1Dx5 and 1Dy10 on baking quality in different genetic backgrounds and environments

作者：Makoena J. Moloi ; Angeline van Biljon ; Maryke T. Labuschagne ; ^{labuscm@ufs.ac.za}

关键词：Baking quality ; Glutenin subunits ; Wheat

刊名：LWT - Food Science and Technology

出版年：2017

3.Salt stress increases content and size of glutenin macropolymers in wheat grain

作者：Xiaxiang Zhang^a ; Zhiqiang Shi^a ; Youjia Tian^a ; Qin Zhou^a ; Jian Cai^a ; Tingbo Dai^a ; Weixing Cao^a ; Hanchun Pu^b ; ^{phcxj@sohu.com" class="auth_mail" title="E-mail the corresponding author} ; Dong Jiang^a ; ^{jiangd@njau.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：High molecular weight glutenin subunits ; Glutenin macropolymers ; Grain Na+ and K+ ; Salinity ; Wheat (Triticum aestivum L.)

刊名：Food Chemistry

出版年：2016

4.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

5.Protein network formation during pound cake baking: The role of egg yolk and its fractions

作者：Lomme J. Deleu^a ; ^{lomme.deleu@kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Sara Melis^a ; ^{sara.melis@kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Edith Wilderjans^a ; ¹ ; Ingrid Van Haesendonck^b ; ^{ivanhaesendonck@puratos.com" class="auth_mail" title="E-mail the corresponding author} ; Kristof Brijs^a ; ^{kristof.brijs@kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Jan A. Delcour^a ; ^{jan.delcour@kuleuven.be" class="auth_mail" title="E-mail the corresponding author}

关键词：Mixed protein network ; Egg yolk granule ; Egg yolk plasma ; Disintegration ; Batter liquor ; Pound cake

刊名：Food Hydrocolloids

出版年：2017

6.Preparation and chemical characterisation of glutenin macropolymer (GMP) gel

作者：Eva Mueller ; Herbert Wieser ; Peter Koehler ; ^{peter.koehler@tum.de" class="auth_mail" title="E-mail the corresponding author}

关键词：Wheat ; Proteins ; Glutenin ; Macropolymer

刊名：Journal of Cereal Science

出版年：2016

7.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

8.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

9.The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality

作者：Pei Wang^a ; ^b ; ^{whiteblair1991@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Tung-Ching Lee^a ; ^{lee@aesop.rutgers.edu" class="auth_mail" title="E-mail the corresponding author} ; Xueming Xu^b ; ^{xmxu@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Zhengyu Jin^b ; ^{Jinlab2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author}

关键词：GMP ; Steamed bread quality ; Frozen dough ; Elasticity ; Gassing property

刊名：Food Chemistry

出版年：2016

10.Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules

作者：Eun Young Park^a ; ¹ ; E. Patrick Fuerst^b ; Byung-Kee Baik^c ; ^{byungkee.baik@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author}

关键词：Phytate ; Chelating capacity ; Dough property ; Bread quality

刊名：Journal of Cereal Science

出版年：2016

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