BruunS.W.SøndergaardI.JacobsenS., “Using near infrared spectroscopy for the study of protein structures during gluten hydration”, NIR news19(4), 4–6 (2008).
2.
BruunS.W.SøndergaardI.JacobsenS., “Analysis of protein structures and interactions in complex food by near-infrared spectroscopy. 1. Gluten powder”, J. Agric. Food Chem. 55, 7234–7243 (2007).
3.
BeltonP.S.ColquhounI.J.GrantA.WellnerN.FieldJ.M.ShewryP.R.TathamA.S., “FTIR and NMR-studies on the hydration of high-M(R) subunit of glutenin”, Int. J. Biol.17, 74–80 (1995).
4.
PrestonK.R., “Effects of neutral salts of the lyotropic series on the physical dough properties of a canadian red spring wheat-four”, Cereal. Chem.66, 144–148 (1989).
5.
RobertP.DeveauxM.F.MouhousN.DufourE., “Monitoring the secondary structure of protein by near-infrared spectroscopy”, Appl. Spectrosc.53, 226–232 (1999).
6.
BruunS.W.SøndergaardI.JacobsenS., “Analysis of protein structures and interactions in complex food by near-infrared spectroscopy. 2. Hydrated gluten”, J. Agric. Food Chem. 55, 7244–7251 (2007).