4DON C, LICHTENDONK W J, PLIJTER J J, et al. The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough[J]. Journal of Cereal Science, 2005, 41: 69-83.
5DON C, LICHTENDONK W J, PLLITER J J, et al. Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough[J]. Journal of Cereal Science, 2003, 38: 157-165.
6WEEGELS P L, HAMER R J. Functional properties of wheat glutenin [J]. Journal of Cereal Science, 1996, 23(1): 1-18.
7OUTHAN M, MACRITCHIE F. Molecular weight distribution of wheat proteins[J]. Cereal Chemistry, 1999, 76: 827-836.
8DON C, LICHTENDONK W, PLIJTER J J, et al. Glutenia macropolymer: a gel formed by glutenin particles[J]. Journal of Cereal Science, 2003, 37: 1-7.
9TSIAMI A A, BOT A. Rheology of mixture of glutenin subfracfions[J]. Journal of Cereal Science, 1997, 26: 1-9.
10LI W L, DOBRASZCZYK B J. Stress relaxation behavior of dough, gluten protein and gluten fractions[J]. Cereal Chemistry, 2003, 80: 333- 338.