Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics
Qi Wang, Zhicheng Wang, Zehao Wang, Yaqian Duan, Haimei Guo, Ying Liang, Xia Zhang, Yingjun Zhang, Jinshui Wang
Topics & Concepts
GluteninGlutenFood scienceGliadinChemistryRheologyStrain (injury)Wheat glutenProtein aggregationGene silencingMicrostructureProtein subunitBiochemistryBiologyGeneMaterials scienceCrystallographyComposite materialAnatomyFood composition and propertiesCeliac Disease Research and ManagementWheat and Barley Genetics and Pathology