The DOI matches its Crossref record; 24 of the 24 references it cites were found in a registry or an index.
Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy
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Citations
Cites
Water: A Comprehensive Treatise
(1979) · Springer eBooks · doi:10.1007/978-1-4684-8018-4 · Cited by 4,059
Humidity fixed points of binary saturated aqueous solutions
Greenspan, L. (1977) · Journal of Research of the National Bureau of Standards Section A: Physics and Chemistry · doi:10.6028/jres.081a.011 · Cited by 4,001
Fourier Transform Infrared Spectroscopic Analysis of Protein Secondary Structures
Kong, J., & Yu, S. (2007) · Acta Biochimica et Biophysica Sinica · doi:10.1111/j.1745-7270.2007.00320.x · Cited by 3,536
Examination of the secondary structure of proteins by deconvolved FTIR spectra
Byler, D. M., & Susi, H. (1986) · Biopolymers · doi:10.1002/bip.360250307 · Cited by 3,003
The Use and Misuse of FTIR Spectroscopy in the Determination of Protein Structure
Jackson, M., & Mantsch, H. H. (1995) · Critical Reviews in Biochemistry and Molecular Biology · doi:10.3109/10409239509085140 · Cited by 2,037
Protein secondary structures in water from second-derivative amide I infrared spectra
Dong, A., Huang, P., & Caughey, W. S. (1990) · Biochemistry · doi:10.1021/bi00465a022 · Cited by 1,333
Mini Review: On the Elasticity of Wheat Gluten
Belton, P. S. (1999) · Journal of Cereal Science · doi:10.1006/jcrs.1998.0227 · Cited by 609
The structure and properties of gluten: an elastic protein from wheat grain
Shewry, P. R., Halford, N. G., Belton, P. S., & Tatham, A. S. (2002) · Philosophical Transactions of the Royal Society of London. Series B: Biological Sciences · doi:10.1098/rstb.2001.1024 · Cited by 600
Venyaminov, S. Y., & Kalnin, N. N. (1990) · Biopolymers · doi:10.1002/bip.360301309 · Cited by 590
Protein structure by Fourier transform infrared spectroscopy: Second derivative spectra
Susi, H., & Michael Byler, D. (1983) · Biochemical and Biophysical Research Communications · doi:10.1016/0006-291x(83)91016-1 · Cited by 529
Cited by
Zhou, Y., Dhital, S., Zhao, C., Ye, F., Chen, J., & Zhao, G. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106203 · Cited by 268
Zhou, Y., Zhao, D., Foster, T. J., Liu, Y., Wang, Y., Nirasawa, S., Tatsumi, E., & Cheng, Y. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2013.07.088 · Cited by 179
Metadata
- Authors
- Bock, J. E., & Damodaran, S.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2013-06
- Volume
- 31
- Issue
- 2
- Pages
- 146-155
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2088320212
- Cited by
- 288
- References
- 24
- FWCI
- 5.79
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy. https://app.cochat.ai/papers/10.1016/j.foodhyd.2012.10.014
- The paper
- Bock, J. E., & Damodaran, S. (2013). Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2012.10.014
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
