Molecular flexibility in wheat gluten proteins submitted to heating.

J. Hargreaves, Y. Popineau, M. le Meste, M.A. Hemminga

Research output: Contribution to journal › Article › Academic › peer-review

29 Citations (Scopus)

Keywords

@article{4bbd87ee1ebe4040b4347d46b541c32d,

title = "Molecular flexibility in wheat gluten proteins submitted to heating.",

keywords = "ESR, Gluten, Prolamin, ST-ESR, Temperature, Urea",

author = "J. Hargreaves and Y. Popineau and \{le Meste\}, M. and M.A. Hemminga",

year = "1995",

doi = "10.1016/0014-5793(95)00825-t",

language = "English",

volume = "372",

pages = "103--107",

journal = "FEBS Letters",

issn = "0014-5793",

publisher = "Elsevier",

}

TY - JOUR

T1 - Molecular flexibility in wheat gluten proteins submitted to heating.

AU - Hargreaves, J.

AU - Popineau, Y.

AU - le Meste, M.

AU - Hemminga, M.A.

PY - 1995

Y1 - 1995

KW - ESR

KW - Gluten

KW - Prolamin

KW - ST-ESR

KW - Temperature

KW - Urea

U2 - 10.1016/0014-5793(95)00825-t

DO - 10.1016/0014-5793(95)00825-t

M3 - Article

SN - 0014-5793

VL - 372

SP - 103

EP - 107

JO - FEBS Letters

JF - FEBS Letters

ER -