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The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg Noodles.Identification of intact high molecular weight glutenin subunits from the wheat proteome using combined liquid chromatography-electrospray ionization mass spectrometryFormation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation.Identification of lanthionine and lysinoalanine in heat-treated wheat gliadin and bovine serum albumin using tandem mass spectrometry with higher-energy collisional dissociation.Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry.The kinetics of β-elimination of cystine and the formation of lanthionine in gliadin.Corrigendum: Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation.Impact of extraction and elution media on non-size effects in size exclusion chromatography of proteins.Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat gluten.Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivars.Foam fractionation as a tool to study the air-water interface structure-function relationship of wheat gluten hydrolysates.The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodlesAir–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behaviorImpact of casein and egg white proteins on the structure of wheat gluten-based protein-rich foodBio-Based Nitriles from the Heterogeneously Catalyzed Oxidative Decarboxylation of Amino AcidsHeat-Induced Cross-Linking and Degradation of Wheat Gluten, Serum Albumin, and Mixtures ThereofWheat Gluten Amino Acid Analysis by High-Performance Anion-Exchange Chromatography with Integrated Pulsed Amperometric DetectionCross-linking of wheat gluten proteins during production of hard pretzelsKinetics of Heat-Induced Polymerization of GliadinIdentification of Isopeptide Bonds in Heat-Treated Wheat Gluten PeptidesWheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection
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description
hulumtuese
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wetenschapper
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հետազոտող
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P106
P21
P31
P496
0000-0002-4145-5832
P569
2000-01-01T00:00:00Z