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GrainGenes Author Report: Lefebvre J

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Author

Lefebvre J

Paper

Popineau Y et al. (2001) Prolamin aggregation, gluten viscoelasticity, and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx high molecular weight glutenin subunit transgenes Journal of Agricultural and Food Chemistry 49:395-401. Lefebvre J et al. (2000) Temperature-induced changes in the dynamic rheological behavior and size distribution of polymeric proteins for glutens from wheat near-isogenic lines differing in HMW glutenin subunit composition Cereal Chemistry 77:193-201. Larre C et al. (2000) Biochemical analysis and rheological properties of gluten modified by transglutaminase Cereal Chemistry 77:121-127. Hargreaves J et al. (1996) Relations between aggregative, viscoelastic and molecular properties in gluten from genetic variants of bread wheat International Journal of Biological Macromolecules 18:69-75. Gupta R et al. (1995) Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low Mr or high Mr glutenin subunits Journal of Cell Science 21:103-116.

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