Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

By J. Bock, S. Damodaran. 2013

256 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/64931d28adaf39ebd927d3c783f6dd2b4b8ac7fe

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. I. Joye
2. A. Sadat

In Nutrition and Dietetics

1. I. Joye
2. A. Sadat

Citations in the corpus

• Peak Fitting Applied to Fourier Transform Infrared and Raman Spectroscopic Analysis of Proteins (2020, methodology): “The gluten in its unhydrated state (9% moisture content) has been reported to contain 39% β‐ sheet, 30% random coil, 17% α‐helix, and 14% β‐turn structure [18].”