Factors affecting sorghum protein digestibility
K.G Duodu;J.R.N Taylor;P.S Belton;B.R Hamaker.
Journal of Cereal Science (2003)
Mini Review: On the Elasticity of Wheat Gluten
Journal of Cereal Science (1999)
The structure and properties of gluten: an elastic protein from wheat grain
Peter R Shewry;Nigel G Halford;Peter S Belton;Arthur S Tatham.
Philosophical Transactions of the Royal Society B (2002)
Structure-activity relationship analysis of antioxidant ability and neuroprotective effect of gallic acid derivatives.
Zhongbing Lu;Guangjun Nie;Peter S. Belton;Huiru Tang.
Neurochemistry International (2006)
Characterisation of xylan-type polysaccharides and associated cell wall components by FT-IR and FT-Raman spectroscopies
M Kačuráková;N Wellner;A Ebringerová;Z Hromádková.
Food Hydrocolloids (1999)
Pulsed NMR studies of water in striated muscle. I. Transverse nuclear spin relaxation times and freezing effects.
Peter S. Belton;Raymond R. Jackson;Kenneth J. Packer.
Biochimica et Biophysica Acta (1972)
The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties.
Peter R Shewry;Nigel G Halford;Arthur S Tatham;Yves Popineau.
Advances in food and nutrition research (2003)
Hydration properties of xylan‐type structures: an FTIR study of xylooligosaccharides
Marta Kačuráková;Peter S Belton;Reginald H Wilson;Ján Hirsch.
Journal of the Science of Food and Agriculture (1998)
Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project
Peter R Shewry;Yves Popineau;Domenico Lafiandra;Peter Belton.
Trends in Food Science and Technology (2000)
Kafirin structure and functionality
P.S. Belton;I. Delgadillo;N.G. Halford;P.R. Shewry.
Journal of Cereal Science (2006)
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