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

A - Papers appearing in refereed journals

Wellner, N., Mills, E. N. C., Brownsey, G., Wilson, R. H., Brown, N. A., Freeman, J., Halford, N. G., Shewry, P. R. 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. https://doi.org/10.1021/bm049584d

AuthorsWellner, N., Mills, E. N. C., Brownsey, G., Wilson, R. H., Brown, N. A., Freeman, J., Halford, N. G., Shewry, P. R. and Belton, P. S.
Year of Publication2005
JournalBiomacromolecules
Journal citation6 (1), pp. 255-261
Digital Object Identifier (DOI)https://doi.org/10.1021/bm049584d
Open accessPublished as non-open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or code501
Wheat gluten proteins: their characterisation and role in determining the functional properties and end use quality of wheat
Project: 4394
Project: 4532
PublisherAmerican Chemical Society (ACS)
ISSN1525-7797

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