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Results: 1-25 | 26-35 |
Results: 26-35/35
The high molecular weight subunits of wheat glutenin and their role in determining the functional properties of wheat gluten and dough
Authors: Shewry, PR Gilbert, S Tatham, AS Belton, PS
Citation: Pr. Shewry et al., The high molecular weight subunits of wheat glutenin and their role in determining the functional properties of wheat gluten and dough, COLLOQ INRA, (91), 1999, pp. 13-18
The rheology and structure of wheat gluten proteins
Authors: Rayment, P Savage, AWJ Ross-Murphy, SB Shewry, PR Tatham, AS
Citation: P. Rayment et al., The rheology and structure of wheat gluten proteins, COLLOQ INRA, (91), 1999, pp. 235-238
Small angle X-ray scattering of wheat seed-storage proteins: alpha-, gamma- and omega-gliadins and the high molecular weight (HMW) subunits of glutenin
Authors: Thomson, NH Miles, MJ Popineau, Y Harries, J Shewry, P Tatham, AS
Citation: Nh. Thomson et al., Small angle X-ray scattering of wheat seed-storage proteins: alpha-, gamma- and omega-gliadins and the high molecular weight (HMW) subunits of glutenin, BBA-PROT ST, 1430(2), 1999, pp. 359-366
Scanning probe microscopy studies of cereal seed storage protein structures
Authors: Tatham, AS Thomson, NH McMaster, TJ Humphris, ADL Miles, MJ Shewry, PR
Citation: As. Tatham et al., Scanning probe microscopy studies of cereal seed storage protein structures, SCANNING, 21(5), 1999, pp. 293-298
Scanning probe microscopy studies of cereal seed storage structures
Authors: Tatham, AS McMaster, TJ Humphris, ADL Miles, MJ Shewry, PR
Citation: As. Tatham et al., Scanning probe microscopy studies of cereal seed storage structures, SCANNING, 21(2), 1999, pp. 121-122
Altered functional properties of tritordeum by transformation with HMW glutenin subunit genes
Authors: Rooke, L Barro, F Tatham, AS Fido, R Steele, S Bekes, F Gras, P Martin, A Lazzeri, PA Shewry, PR Barcelo, P
Citation: L. Rooke et al., Altered functional properties of tritordeum by transformation with HMW glutenin subunit genes, THEOR A GEN, 99(5), 1999, pp. 851-858
Identification of microphases in mixed alpha- and omega-gliadin protein films investigated by atomic force microscopy
Authors: McMaster, TJ Miles, MJ Wannerberger, L Eliasson, AC Shewry, PR Tatham, AS
Citation: Tj. Mcmaster et al., Identification of microphases in mixed alpha- and omega-gliadin protein films investigated by atomic force microscopy, J AGR FOOD, 47(12), 1999, pp. 5093-5099
Effects of temperature on sorption of water by wheat gluten determined using deuterium nuclear magnetic resonance
Authors: Grant, A Belton, PS Colquhoun, IJ Parker, ML Plijter, JJ Shewry, PR Tatham, AS Wellner, N
Citation: A. Grant et al., Effects of temperature on sorption of water by wheat gluten determined using deuterium nuclear magnetic resonance, CEREAL CHEM, 76(2), 1999, pp. 219-226
The characteristics, structures and evolutionary relationships of prolamins
Authors: Shewry, PR Tatham, AS
Citation: Pr. Shewry et As. Tatham, The characteristics, structures and evolutionary relationships of prolamins, SEED PROTEINS, 1999, pp. 11-33
The prolamins of the Triticeae
Authors: Shewry, PR Tatham, AS Halford, NG
Citation: Pr. Shewry et al., The prolamins of the Triticeae, SEED PROTEINS, 1999, pp. 35-78
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