Biochemical Analysis and Rheological Properties of Gluten Modified by Transglutaminase

By C. Larré, S. Denery-Papini, Y. Popineau, G. Deshayes, C. Desserme, J. Lefebvre. 2000

158 citations recorded by the source corpus.

Subfields: Food Science, Pulmonary and Respiratory Medicine

View Paper: https://www.semanticscholar.org/paper/37677d5423691598206efdaf61bb5ce052c613ad

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In Food Science

1. Nigel G Halford
2. P. Shewry

Citations in the corpus

• Cereal seed storage proteins: structures, properties and role in grain utilization. (2002, background): “…these lines indicated that the connectivity of the gluten network had been greatly increased, by about 1003 and 103 in the poor and good quality backgrounds, respectively (Popineau et al., 2001), resulting in similar properties to those of gluten modified by transglutaminase (Larre et al., 2000).”