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, Jackie

, 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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Item Type	Article
Open Access	Not Open Access
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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Biotechnology and Biological Sciences Research Council

Biomacromolecules

10.1021/bm049584d (DOI)

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