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Application of Polymer Science to Properties of Gluten

Journal of cereal science, 2001-05, Vol.33 (3), p.231-243

2001

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Seventy years of research into breadmaking quality

Journal of cereal science, 2016-07, Vol.70, p.123-131

MacRitchie, F.

2016

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Contribution of lipid to physicochemical properties and Mantou-making quality of wheat flour

Food chemistry, 2010-07, Vol.121 (2), p.332-337

2010

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Developmental and environmental effects on the assembly of glutenin polymers and the impact on grain quality of wheat

Journal of cereal science, 2012-07, Vol.56 (1), p.51-57

2012

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Changes in proteins induced by heating gluten dispersions at high temperature

Journal of cereal science, 2004, Vol.39 (2), p.297-301

2004

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Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits

Cereal chemistry, 2001-11, Vol.78 (6), p.635-646

2001

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Molecular weight distribution of wheat proteins

Cereal chemistry, 1999-11, Vol.76 (6), p.827-836

1999

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Theories of glutenin/dough systems

Journal of cereal science, 2014-07, Vol.60 (1), p.4-6

MacRitchie, F.

2014

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Composition of polymeric proteins and bread-making quality of wheat lines with allelic HMW-GS differing in number of cysteines

Journal of cereal science, 2008-07, Vol.48 (1), p.117-122

2008

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Expansion capacity of doughs: methodology and applications

Journal of cereal science, 2005-09, Vol.42 (2), p.157-163

2005

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Germination-Improved Ethanol Fermentation Performance of High-Tannin Sorghum in a Laboratory Dry-Grind Process

Cereal chemistry, 2009-11, Vol.86 (6), p.597-600

2009

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Allelic Variation at Glutenin Subunit and Gliadin Loci, Glu-1, Glu-3 and Gli-1 of Common Wheats. II. Biochemical Basis of the Allelic Effects on Dough Properties

Journal of cereal science, 1994, Vol.19 (1), p.19-29

1994

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Lupin Flours as Additives: Dough Mixing, Breadmaking, Emulsifying, and Foaming

Cereal chemistry, 2002-09, Vol.79 (5), p.662-669

2002

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Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric Protein

Journal of cereal science, 1993, Vol.18 (1), p.23-41

1993

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Polymerization of glutenin during grain development in near-isogenic wheat lines differing at Glu-D1 and Glu-B1 in greenhouse and field

Journal of cereal science, 2005, Vol.41 (1), p.7-12

2005

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Physicochemical Properties of Wheat Proteins in Relation to Functionality

Advances in Food and Nutrition Research, 1992, Vol.36, p.1-87

Macritchie, F.

1992

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Evaluation of contributions from wheat protein fractions to dough mixing and breadmaking

Journal of cereal science, 1987-11, Vol.6 (3), p.259-268

MacRitchie, F.

1987

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Polymorphism of high Mr glutenin subunits in Triticum tauschii : Characterisation by chromatography and electrophoretic methods

Journal of cereal science, 2001, Vol.33 (1), p.39-52

2001

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Use of Sonication to Probe Wheat Gluten Structure

Cereal chemistry, 2001-09, Vol.78 (5), p.526-529

2001

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Characterization and Functional Properties of Soy β-Conglycinin and Glycinin of Selected Genotypes

Journal of food science, 2002-10, Vol.67 (8), p.2923-2929

2002

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Use of Near‐Isogenic Wheat Lines to Determine Protein Composition‐Functionality Relationships

Cereal chemistry, 2001-09, Vol.78 (5), p.501-506

2001

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Spread monolayers of proteins

Advances in colloid and interface science, 1986-09, Vol.25 (4), p.341-385

MacRitchie, F.

1986

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Protein composition and quality of some new hard white winter wheats

Crop science, 2004, Vol.44 (1), p.173-176

2004

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Stability of wheat proteins in solution

Journal of cereal science, 2006-03, Vol.43 (2), p.169-174

2006

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PII: S0733-5210(07)00031-8

Journal of cereal science, 2007, Vol.46 (1), p.96-97

MacRitchie, F.

2007

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Application of Polymer Science to Properties of Gluten

Seventy years of research into breadmaking quality

Contribution of lipid to physicochemical properties and Mantou-making quality of wheat flour

Developmental and environmental effects on the assembly of glutenin polymers and the impact on grain quality of wheat

Changes in proteins induced by heating gluten dispersions at high temperature

Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits

Molecular weight distribution of wheat proteins

Theories of glutenin/dough systems

Composition of polymeric proteins and bread-making quality of wheat lines with allelic HMW-GS differing in number of cysteines

Expansion capacity of doughs: methodology and applications

Germination-Improved Ethanol Fermentation Performance of High-Tannin Sorghum in a Laboratory Dry-Grind Process

Allelic Variation at Glutenin Subunit and Gliadin Loci, Glu-1, Glu-3 and Gli-1 of Common Wheats. II. Biochemical Basis of the Allelic Effects on Dough Properties

Lupin Flours as Additives: Dough Mixing, Breadmaking, Emulsifying, and Foaming

Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric Protein

Polymerization of glutenin during grain development in near-isogenic wheat lines differing at Glu-D1 and Glu-B1 in greenhouse and field

Physicochemical Properties of Wheat Proteins in Relation to Functionality

Evaluation of contributions from wheat protein fractions to dough mixing and breadmaking

Polymorphism of high Mr glutenin subunits in Triticum tauschii : Characterisation by chromatography and electrophoretic methods

Use of Sonication to Probe Wheat Gluten Structure

Characterization and Functional Properties of Soy β-Conglycinin and Glycinin of Selected Genotypes

Use of Near‐Isogenic Wheat Lines to Determine Protein Composition‐Functionality Relationships

Spread monolayers of proteins

Protein composition and quality of some new hard white winter wheats

Stability of wheat proteins in solution

PII: S0733-5210(07)00031-8

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