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1. Migration of gluten under shear flow as a novel mechanism for separating wheat flour into gluten and starch
Journal of Cereal Science, In Press, Corrected Proof, Available online 23 November 2007
S.H. Peighambardoust, R.J. Hamer, R.M. Boom, A.J. van der Goot
2. Chemistry of gluten proteins
Food Microbiology, Volume 24, Issue 2, April 2007, Pages 115-119
Herbert Wieser
3. Influence of redox-reactions catalysed by homo- and hetero-fermentative lactobacilli on gluten in wheat sourdoughs
Journal of Cereal Science, Volume 43, Issue 2, March 2006, Pages 137-143
Nicoline Vermeulen, Jan Kretzer, Hetty Machalitza, Rudi F. Vogel, Michael G. Gänzle
4. Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality
Journal of Cereal Science, Volume 38, Issue 1, July 2003, Pages 95-104
Mingwei Wang, Gideon Oudgenoeg, Ton van Vliet, Robert J. Hamer
5. Electrophoresis and fractionation of wheat gluten
Archives of Biochemistry and Biophysics, Volume 84, Issue 2, October 1959, Pages 363-376
R. W. Jones, N. W. Taylor, F. R. Senti
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