Keywords: ماکروولایمر گلوتنین; Soy protein hydrolyzate; Wheat dough; Gluten properties; Protein characteristics; Molecular interaction; Glutenin macropolymer; Disulfide bond;
مقالات ISI ماکروولایمر گلوتنین (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: ماکروولایمر گلوتنین; Bread volume; Gluten; Glutenin macropolymer; Wheat;
Keywords: ماکروولایمر گلوتنین; Frozen dough; Waxy wheat flour; Protein; Starch; Water molecular state; RWF; regular wheat flour; WWF; Waxy wheat flour; GMP; glutenin macropolymer; NMR; nuclear magnetic resonance; HMW/LMW; high molecular weight-glutenins/low molecular weight-glutenins;
Keywords: ماکروولایمر گلوتنین; Vacuum degree; Gluten network; SDS-PAGE; HPSEC; Glutenin macropolymer;
Keywords: ماکروولایمر گلوتنین; Gluten proteins; Polymerisation; Breadmaking quality; Artificial drying; ADG; artificially dried grain; DAA; days after anthesis; FDG; freeze-dried grain; GMP; glutenin macropolymer; HMW-GS; high molecular weight-glutenin subunits; LMW-GS; low molecular w
Keywords: ماکروولایمر گلوتنین; Gliadin; Glutenin; Glutenin macropolymer; Spectrophotometry
Keywords: ماکروولایمر گلوتنین; Dough formation; Frozen storage; Gluten proteins; Physicochemical alterations; AA; amino acids; CD; central domain; CLSM; confocal laser scanning microscopy; DSC; differential scanning calorimetry; FTIR; Fourier transform infrared spectroscopy; GMP; glute
Keywords: ماکروولایمر گلوتنین; Dough structural characteristics; Vacuum mixing; Textural profile properties; Microstructure; Free thiol group; Glutenin macropolymer;
Effects of recombinant carrot antifreeze protein from Pichia pastoris GS115 on the physicochemical properties of hydrated gluten during freeze-thawed cycles
Keywords: ماکروولایمر گلوتنین; Recombinant carrot antifreeze protein; Gluten; Freeze-thawed cycles; Physicochemical properties; rCaAFP; recombinant carrot antifreeze protein; GMP; glutenin macropolymer; AFPs; antifreeze proteins; TH; thermal hysteresis; IRI; ice recrystallization inhib
Frozen-induced depolymerization of glutenin macropolymers: Effect of the frozen storage time and gliadin content
Keywords: ماکروولایمر گلوتنین; Glutenin macropolymer; Depolymerization; Gliadin content; Frozen storage
Hydration, polymerization and rheological properties of frozen gluten-water dough as influenced by thermostable ice structuring protein extract from Chinese privet (Ligustrum vulgare) leaves
Keywords: ماکروولایمر گلوتنین; Thermostable ice structuring proteins; Dehydration of gluten proteins; Depolymerization of glutenin subunits; Rheological properties; TSISPs; thermostable ice structuring proteins extracted from Chinese privet (Ligustrum vulgare) leaves; GMP; glutenin mac
A novel method to prepare gluten-free dough using a meso-structured whey protein particle system
Keywords: ماکروولایمر گلوتنین; Gluten-free; Dough; Whey protein; Mesoscopic; Rheology; db; dry basis; GDL; glucono-delta-lacton; GMP; glutenin macropolymer; É; Henky-strain at fracture stress; RH; relative humidity; Ï; stress at fracture; n; strain hardening coefficient; WP; whey pro
Effect of nitrogen application rate on content of glutenin macropolymer and high molecular weight glutenin subunits in grains of two winter wheat cultivars
Keywords: ماکروولایمر گلوتنین; Winter wheat (Triticum aestivum L.); Glutenin macropolymer; High molecular weight glutenin subunits; Nitrogen rateCV, coefficient of variation; DAA, days after anthesis; GMP, glutenin macropolymer; GPC, grain protein content; HMW-GS, high molecular weight
HMW-GS affect the properties of glutenin particles in GMP and thus flour quality
Keywords: ماکروولایمر گلوتنین; SDS; Unextractable glutenins; Glutenin macropolymer; Unextracted polymeric proteins; Glutenin network; Glutenin particlesCSLM, confocal scanning laser microscopy; DTT, dithiothreitol; FITC, fluorescein isothiocyanate; GMP, glutenin macropolymer; HMW-GS, h
Interaction of water unextractable solids and xylanase with gluten protein: effect of wheat cultivar
Keywords: ماکروولایمر گلوتنین; Water unextractable solids; Xylanase; Gluten properties; AX; arabinoxylans; E at Rmax; extensibility at maximum resistance to extension; EC; extent of coagulation; FA; ferulic acid; GMP; glutenin macropolymer; PIDS; polarization intensity differential sca
Effect of simple shear on the physical properties of glutenin macro polymer (GMP)
Keywords: ماکروولایمر گلوتنین; Dough; Gluten; GMP; Glutenin particles; Simple shearing; Z-blade mixing; CSLM; confocal scanning laser microscopy; db; dry matter basis; DMF; dimethylformamide; FITC; fluorescein isothiocyanate; GMP; glutenin macropolymer; GS; gluten-starch mixture; MC;
Heat stress and genotype affect the glutenin particles of the glutenin macropolymer-gel fraction
Keywords: ماکروولایمر گلوتنین; GMP; GMP-particles; Heat stress; Dough mixing; BWPR; band-width at peak resistance; CSLM; confocal scanning laser microscopy; DAA; days after anthesis; DDT; dough development time; E; surface area; GMP; glutenin macropolymer; HMW-GS; high molecular weight
The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough
Keywords: ماکروولایمر گلوتنین; Glutenin macropolymer; Glutenin-particles; Mixing; Dough elasticity; Hyperaggregation; CSLM; confocal scanning laser microscopy; DTT; dithithreitol; FITC; fluorescein isothiocyanate; GMP; glutenin macropolymer; HMWGS; high molecular weight glutenin subuni