Changes in protein secondary structure during gluten deformation studied by dynamic Fourier transform infrared spectroscopy

Wellner, N., Mills, E. N. C., Brownsey, G., Wilson, R. H., Brown, Neil, Freeman, JackieORCID logo, Halford, NigelORCID logo, Shewry, Peter and Belton, P. S. (2005) Changes in protein secondary structure during gluten deformation studied by dynamic Fourier transform infrared spectroscopy. Biomacromolecules, 6 (1). pp. 255-261. 10.1021/bm049584d
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Project 501, Wheat gluten proteins: their characterisation and role in determining the functional properties and end use quality of wheat, Project: 4394, Project: 4532
Date Deposited 05 Dec 2025 09:35
Last Modified 19 Dec 2025 14:27

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