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Shear, heat and pH induced conformational changes of wheat gluten - Impact on antigenicity

Rahaman, T, Vasiljevic, Todor ORCID: 0000-0003-1395-7349 and Ramchandran, Lata (2016) Shear, heat and pH induced conformational changes of wheat gluten - Impact on antigenicity. Food Chemistry, 196. 180 - 188. ISSN 0308-8146

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Item Type: Article
Uncontrolled Keywords: food proteins; gluten proteins; food processing; temperature; pH effect; heating; shearing
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 17 Nov 2016 00:31
Last Modified: 28 Nov 2016 22:43
URI: http://vuir.vu.edu.au/id/eprint/32090
DOI: https://doi.org/10.1016/j.foodchem.2015.09.041
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Citations in Scopus: 15 - View on Scopus

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