K A Tilley

Summary

Affiliation: Kansas State University
Country: USA

Publications

  1. ncbi Tyrosine cross-links: molecular basis of gluten structure and function
    K A Tilley
    Department of Grain Science and Industry, 201 Shellenberger Hall, Kansas State University, Manhattan, Kansas 66506, USA
    J Agric Food Chem 49:2627-32. 2001
  2. ncbi Characterization of beta-conglycinin and glycinin soy protein fractions from four selected soybean genotypes
    A L Riblett
    Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506-1600, USA
    J Agric Food Chem 49:4983-9. 2001

Collaborators

  • A L Riblett
  • K A Schmidt
  • T J Herald

Detail Information

Publications2

  1. ncbi Tyrosine cross-links: molecular basis of gluten structure and function
    K A Tilley
    Department of Grain Science and Industry, 201 Shellenberger Hall, Kansas State University, Manhattan, Kansas 66506, USA
    J Agric Food Chem 49:2627-32. 2001
    ..The relative contributions of tyrosine bonds and disulfide--sulfhydryl interchange are discussed...
  2. ncbi Characterization of beta-conglycinin and glycinin soy protein fractions from four selected soybean genotypes
    A L Riblett
    Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506-1600, USA
    J Agric Food Chem 49:4983-9. 2001
    ..The gel-forming properties may be related to more than just protein content, such as the amount and type of amino acid in the fraction...