The DOI matches its Crossref record; 24 of the 24 references it cites were found in a registry or an index.
Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions
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Citations
Cites
Estimation of globular protein secondary structure from circular dichroism
Provencher, S. W., & Gloeckner, J. (1981) · Biochemistry · doi:10.1021/bi00504a006 · Cited by 2,155
Wieser, H. (2007) · Food Microbiology · doi:10.1016/j.fm.2006.07.004 · Cited by 1,730
New insight into protein secondary structure from resolution-enhanced infrared spectra
Surewicz, W. K., & Mantsch, H. H. (1988) · Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology · doi:10.1016/0167-4838(88)90107-0 · Cited by 1,289
DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT
BEVERIDGE, T., TOMA, S. J., & NAKAI, S. (1974) · Journal of Food Science · doi:10.1111/j.1365-2621.1974.tb00984.x · Cited by 861
Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality
Veraverbeke, W. S., & Delcour, J. A. (2002) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408690290825510 · Cited by 563
The classification and nomenclature of wheat gluten proteins: A reassessment
Shewry, P. R., Tatham, A. S., Forde, J., Kreis, M. E., & Miflin, B. J. (1986) · Journal of Cereal Science · doi:10.1016/s0733-5210(86)80012-1 · Cited by 441
Wieser, H., Antes, S., & Seilmeier, W. (1998) · Cereal Chemistry · doi:10.1094/cchem.1998.75.5.644 · Cited by 406
Wang, P., Xu, L., Nikoo, M., Ocen, D., Wu, F., Yang, N., Jin, Z., & Xu, X. (2014) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2013.05.015 · Cited by 251
Self-citationDynamic rheological properties of wheat flour dough and proteins
Song, Y., & Zheng, Q. (2007) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2006.11.003 · Cited by 234
Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough
Linlaud, N., Ferrer, E., Puppo, M. C., & Ferrero, C. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf1026197 · Cited by 198
Cited by
Functionality of ovalbumin during Chinese steamed bread-making processing
Sang, S., Zhang, H., Xu, L., Chen, Y., Xu, X., Jin, Z., Yang, N., Wu, F., & Li, D. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.01.150 · Cited by 38
Self-citation
Metadata
- Authors
- Wang, P., Chen, H., Mohanad, B., Xu, L., Ning, Y., Xu, J., Wu, F., Yang, N., Jin, Z., & Xu, X.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2014-08
- Volume
- 39
- Pages
- 187-194
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2029814500
- Cited by
- 277
- References
- 24
- FWCI
- 15.47
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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- CoChat. (2026). Citation check: Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions. https://app.cochat.ai/papers/10.1016/j.foodhyd.2014.01.009
- The paper
- Wang, P., Chen, H., Mohanad, B., Xu, L., Ning, Y., Xu, J., Wu, F., Yang, N., Jin, Z., & Xu, X. (2014). Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2014.01.009
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.
