P
Peter S. Belton
Researcher at University of East Anglia
Publications - 284
Citations - 13009
Peter S. Belton is an academic researcher from University of East Anglia. The author has contributed to research in topics: Infrared spectroscopy & Fourier transform infrared spectroscopy. The author has an hindex of 57, co-authored 275 publications receiving 11829 citations. Previous affiliations of Peter S. Belton include Swedish Institute for Food and Biotechnology & Council for Scientific and Industrial Research.
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Factors affecting sorghum protein digestibility
TL;DR: It is proposed that protein crosslinking may be the greatest factor that influences sorghum protein digestibility and may be between γ- and β-kafirin proteins at the protein body periphery, which may impede digestion of the centrally located major storage protein.
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Mini Review: On the Elasticity of Wheat Gluten
TL;DR: The role of high molecular weight subunits in protein-protein interactions in wheat gluten is discussed in this paper, with particular reference to the role of the high molecular-weight subunits.
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The structure and properties of gluten: an elastic protein from wheat grain
TL;DR: The wheat gluten proteins correspond to the major storage proteins that are deposited in the starchy endosperm cells of the developing grain and are brought together to form a continuous viscoelastic network when flour is mixed with water to form dough.
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Structure-activity relationship analysis of antioxidant ability and neuroprotective effect of gallic acid derivatives.
TL;DR: Analysis of human SH-SY5Y cell line results reveal that compounds with high antioxidant activity and appropriate hydrophobicity are generally more effective in preventing the injury of oxidative stress in neurodegenerative diseases.