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Review for "Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions"

(2023)10.1111/ijfs.16953/v2/review2Source: DataRank Database

Review for "Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions" is a research paper (2023). On theSindex it has a DataRank of 0.

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0DataRank · unranked

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›Methodology & internals

datarank_citation_only_1hop_v6· scope data_onlyMethodology

Pipeline:MetadataData-paper checkEnrichmentCitation networkScoring

Enrichment:OA: closedTopics (11)IDs (PubMed, OpenAlex)SDGs (1)

FAIR Checklist

Context only (not used in score)

Findable (1/2)

Has DOI

Accessible (0/2)

Interoperable (0/2)

Reusable (0/3)

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Live enrichment

PubMed:20819859 OpenAlex:https://openalex.org/W4391713645

closed

https://doi.org/10.1111/ijfs.16953/v2/review2

Fields of Study

Food composition and propertiesCeliac Disease Research and ManagementWheat and Barley Genetics and Pathology

Keywords

GluteninGlutenGliadinWheat glutenChemistryStorage proteinFood scienceBiochemistry

Sustainable Development Goals

SDG 0: Zero hunger

Review for "Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions"

FAIR Checklist

Open Access

Topics