Effect of selected hofmeister anions on the secondary structure and dynamics of wheat prolamins in gluten

Journal article

Peer reviewed

Nikolaus Wellner, David Bianchini, E. N Mills and Peter S Belton

Cereal chemistry, Vol.80(5), pp.596-600

09/2003

Abstract

Biological and medical sciences

Cereal and baking product industries

Food industries

Fundamental and applied biological sciences. Psychology

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Title: Effect of selected hofmeister anions on the secondary structure and dynamics of wheat prolamins in gluten
Creators: Nikolaus Wellner - Norwich Research Park
David Bianchini - Norwich Research Park
E. N Mills - Norwich Research Park
Peter S Belton - University of East Anglia
Publication Details: Cereal chemistry, Vol.80(5), pp.596-600
Publisher: American Association of Cereal Chemists
Number of pages: 5
Publication Date: 09/2003
Identifiers: 99977415102346; WOS:000185309800019
Academic Unit: School of Biosciences
Language: English
Resource Type: Journal article