Gliadins

Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour ☆
Identification of IgE-binding epitopes on gliadins for patients with food allergy to wheat.
Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality
Functional Properties of Wheat Gliadins. II. Effects on Dynamic Rheological Properties of Wheat Gluten
Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat: genetics and relationship to gluten strength.
Production of a panel of recombinant gliadins for the characterisation of T cell reactivity in coeliac disease
N-terminal amino acid sequences of ω-gliadins and ω-secalins : Implications for the evolution of prolamin genes
Nucleic Acid (cDNA) and Amino Acid Sequences of α -Type Gliadins from Wheat (Triticum aestivum)
Celiac lesion T cells recognize epitopes that cluster in regions of gliadins rich in proline residues.
The conformation of wheat gluten proteins. The secondary structures and thermal stabilities of α-, β-, γ- and ω-Gliadins