Wang, Pei <br/><br/>
Effect of frozen storage on the foaming properties of wheat gliadin.  [electronic resource] 

 -  Food chemistry  Dec 2014 
 - 44-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2014.05.010  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chromatography, High Pressure Liquid<br/>Circular Dichroism<br/>Food Storage<br/>Freezing<br/>Gliadin--chemistry<br/>Hydrophobic and Hydrophilic Interactions<br/>Solutions<br/>Triticum--chemistry