The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten

Li, Shaopeng; Liu, Yingchun; Tong, Jingyang; Yu, Liwei; Ding, Mengyun; Zhang, Zhengmao; Rehman, Ata-ur; Majzoobi, Mahsa; Wang, Zhonghua; Gao, Xin

doi:10.1016/j.foodres.2019.108914

Title: The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten

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Authors:: Li, Shaopeng; Liu, Yingchun; Tong, Jingyang; Yu, Liwei; Ding, Mengyun; Zhang, Zhengmao; Rehman, Ata-ur; Majzoobi, Mahsa; Wang, Zhonghua; Gao, Xin

Publication Date:: Wed Apr 01 00:00:00 EDT 2020

Sponsoring Org.:: USDOE Office of Electricity (OE), Advanced Grid Research & Development. Power Systems Engineering Research

OSTI Identifier:: 1693960

Grant/Contract Number:: 2018NY-030; K3380218065

Resource Type:: Publisher's Accepted Manuscript

Journal Name:: Food Research International

Additional Journal Information:: Journal Name: Food Research International Journal Volume: 130 Journal Issue: C; Journal ID: ISSN 0963-9969

Publisher:: Elsevier

Country of Publication:: Country unknown/Code not available

Language:: English

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                    Li, Shaopeng, Liu, Yingchun, Tong, Jingyang, Yu, Liwei, Ding, Mengyun, Zhang, Zhengmao, Rehman, Ata-ur, Majzoobi, Mahsa, Wang, Zhonghua, and Gao, Xin. The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.  Country unknown/Code not available: N. p., 2020. 
Web.  doi:10.1016/j.foodres.2019.108914.

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                    Li, Shaopeng, Liu, Yingchun, Tong, Jingyang, Yu, Liwei, Ding, Mengyun, Zhang, Zhengmao, Rehman, Ata-ur, Majzoobi, Mahsa, Wang, Zhonghua, & Gao, Xin. The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.  Country unknown/Code not available.  https://doi.org/10.1016/j.foodres.2019.108914

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                    Li, Shaopeng, Liu, Yingchun, Tong, Jingyang, Yu, Liwei, Ding, Mengyun, Zhang, Zhengmao, Rehman, Ata-ur, Majzoobi, Mahsa, Wang, Zhonghua, and Gao, Xin. Wed .  
"The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten".  Country unknown/Code not available.  https://doi.org/10.1016/j.foodres.2019.108914.

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@article{osti_1693960,

  title        = {The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten},

  author       = {Li, Shaopeng and Liu, Yingchun and Tong, Jingyang and Yu, Liwei and Ding, Mengyun and Zhang, Zhengmao and Rehman, Ata-ur and Majzoobi, Mahsa and Wang, Zhonghua and Gao, Xin},

  abstractNote = {},

  doi          = {10.1016/j.foodres.2019.108914},

  journal      = {Food Research International},

  number       = C,

  volume       = 130,

  place        = {Country unknown/Code not available},

  year         = {Wed Apr 01 00:00:00 EDT 2020},

  month        = {Wed Apr 01 00:00:00 EDT 2020}

}

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