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Journal of the Science of Food and Agriculture(2)
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scopus(6)
Formation of homopolymers and heteropolymers between wheat flour and several protein sources by transglutaminase-catalyzed cross-linking
ArticleAbstract: The effect of different protein sources (soy flour, lupin flour, egg albumin, gelatin powder, proteiPalabras claves:Autores:Bonet A., Błaszczak W., Cristina M. RosellFuentes:scopusGlucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level
ArticleAbstract: Enzymes are used in baking to improve dough handling properties and the quality of baked products. GPalabras claves:Bread quality, Dough rheology, Glucose oxidase, Gluten, Microstructure, proteins, Wheat flourAutores:Bonet A., Caballero. P.A., Cristina M. Rosell, Gómez M., Lluch M.A., Pérez-Munuera I.Fuentes:scopusEffect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour
ArticleAbstract: Proteases in insect damaged wheat disrupt grain protein structure. Transglutaminases catalyse the foPalabras claves:Damaged wheat, dsc, Dynamic rheology, Transglutaminase, viscoelastic propertiesAutores:Bonet A., Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusMicrobial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat
ArticleAbstract: In some wheat-growing countries, considerable quantities of commercial wheat are rendered unusable iPalabras claves:Autores:Bonet A., Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusRebuilding gluten network of damaged wheat by means of glucose oxidase treatment
ArticleAbstract: The disrupted gluten structure of infested wheat flours leads to low-quality doughs unusable in breaPalabras claves:Damaged gluten, dsc, Glucose oxidase, HPCE, Texture parametersAutores:Bonet A., Cristina M. Rosell, Hernando I., Pérez-Munuera I.Fuentes:scopusRelationship between gluten degradation by Aelia spp and Eurygaster spp and protein structure
ArticleAbstract: Gluten from wheat damaged by heteropterous insects loses its functionality after a short period of rPalabras claves:Gluten, HPCE, Protein, thermal properties, Wheat damageAutores:Bonet A., Cristina M. Rosell, Pérez G.T.Fuentes:scopus