This work is licensed under the Creative Commons Attribution 4.0 International License.
Pinckaers, P., Kouw, I., Hendriks, F. K., Kranenburg, J., & Loon, L. (2021). No differences in muscle protein synthesis rates following ingestion of wheat protein, milk protein, and their protein blend in healthy, young males. British Journal Of Nutrition, 1-38.Search in Google Scholar
Lin, Q., Pan, L., Deng, N., Sang, M., Cai, K., & Chen, C., et al. (2022). Protein digestibility of textured-wheat-protein (twp) -based meat analogues: (i) effects of fibrous structure. Food hydrocolloids(Sep.), 130.Search in Google Scholar
Scherf, B. (2020). Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species. Cereal Chemistry, 97(5).Search in Google Scholar
Fu, Z., Yu, S., Zhang, J., Xi, H., Gao, Y., & Lu, R., et al. (2022). Combining uav multispectral imagery and ecological factors to estimate leaf nitrogen and grain protein content of wheat. European Journal of Agronomy, 132, 126405-.Search in Google Scholar
Viola, L., Giovanni, D., Adalgisa, N. M., Nitride, C., & Pasquale, F. (2021). The effect of nitrogen fertilization on the expression of protein in wheat and tritordeum varieties using a proteomic approach. Food Research International, 148(3), 110617.Search in Google Scholar
Pan, S. R., Pan, X. L., Pan, Q. Y., Shi, Y. H., Zhang, L., & Fan, Y., et al. (2017). Ne2 encodes protein(s) and the altered rubisco could be the proteomics leader of hybrid necrosis in wheat (triticum aestivum l.). Journal of Genetics.Search in Google Scholar
Wang, G., Li, X., Dong, J., Jin, R., Yang, L., & Huo, L., et al. (2021). Proteomics unravels new candidate genes of dasypyrum villosum for improving wheat quality. Journal of proteomics, 245, 104292.Search in Google Scholar
Nykiel, M., Lisik, P., Debski, J., Florea, B., & Rybka, K. (2018). Chl a fluorescence and proteomics reveal protection of the photosynthetic apparatus to dehydration in tolerant but not in susceptible wheat cultivars. Biologia Plantarum, 63(1).Search in Google Scholar
Li, W., Li, T., Sun, D., Tang, M., & Chen, Z. (2018). Effect of electron beam irradiation on the functional properties and antioxidant activity of wheat germ protein hydrolysates. Innovative Food Science & Emerging Technologies, 54.Search in Google Scholar
Lv, A., Bq, A., Ab, B., Mw, A., & Rcm, C. (2020). A spectroscopic approach to determine the formation mechanism of biopolymer particles from wheat bran proteins - sciencedirect. Journal of Molecular Structure, 1224.Search in Google Scholar
Dekkers, B. L., Emin, M. A., Boom, R. M., & Goot, A. (2018). The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation - sciencedirect. Food Hydrocolloids, 79, 273-281.Search in Google Scholar
Yang, M., Xiang, G., Dong, J., Nitant, G., Cai, H., & Von, W., et al. (2017). Pattern of protein expression in developing wheat grains identified through proteomic analysis. Frontiers in Plant Science, 8, 962.Search in Google Scholar
Parit, S. B., Dawkar, V. V., Tanpure, R. S., Pai, S. R., & Chougale, A. D. (2018). Nutritional quality and antioxidant activity of wheatgrass (triticum aestivum) unwrap by proteome profiling and dpph and frap assays. Journal of Food ence, 83.Search in Google Scholar
Zhang, M., Ma, D., Ma, G., Wang, C., Xie, X., & Kang, G. (2017). Responses of glutamine synthetase activity and gene expression to nitrogen levels in winter wheat cultivars with different grain protein content. Journal of Cereal Science, 74, 187-193.Search in Google Scholar
Arena, SimonaD’Ambrosio, ChiaraVitale, MonicaMazzeo, FiorellaMamone, GianfrancoDi Stasio, LuigiaMaccaferri, MarcoCurci, Pasquale LucaSonnante, GabriellaZambrano, NicolaScaloni, Andrea. (2017). Differential representation of albumins and globulins during grain development in durum wheat and its possible functional consequences. Journal of proteomics, 162.Search in Google Scholar
Ding, L., Ma, R., You, H., Li, J., Ge, Q., & Yu, Z., et al. (2022). Identification and characterization of dipeptidyl peptidase iv inhibitory peptides from wheat gluten proteins. Journal of Cereal Science(103-), 103.Search in Google Scholar
