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

Download
Full text for this resource is not available from the Research Repository.
Export

Rahaman, Md. Toheder, Vasiljevic, Todor ORCID logoORCID: https://orcid.org/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

Dimensions Badge

Altmetric Badge

View Altmetric information about this item.

Item type Article
URI https://vuir.vu.edu.au/id/eprint/32090
DOI 10.1016/j.foodchem.2015.09.041
Official URL http://www.sciencedirect.com/science/article/pii/S...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords food proteins; gluten proteins; food processing; temperature; pH effect; heating; shearing
Citations in Scopus 40 - View on Scopus
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login

CORE (COnnecting REpositories)