Browse Dept. of Food Science and Human Nutrition by Subject "Gliadin"
Now showing items 1-2 of 2
In situ observation of the distribution and location of gliadin as a function of mixing time in wheat flour dough using quantum dots (2014-01-16)Gliadins are a group of cereal proteins extracted from wheat flour. Gliadins contribute to viscosity and extensibility in dough. In our study, distribution and location of gliadins as a function of mixing time ...
Probing the distribution of gliadin proteins in dough and baked bread samples using conjugated quantum dots as a labeling tool (2014-01-16)Quantum dots (QDs) technology is commonly used in medical application as a probe for diagnostic procedures via imaging macroscopic and microscopic structures in life sciences. Also they can be used for ...