The mechanism of oxidative gelation of a glycoprotein from wheat flour. Evidence from a model system based upon caffeic acid.
D002118:Calcium; D002241:Carbohydrates; D055598:Chemical Phenomena; D002621:Chemistry; D002855:Chromatography, Thin Layer; D002934:Cinnamates; D003374:Coumarins; D005433:Flour; D005782:Gels; D006023:Glycoproteins; D006861:Hydrogen Peroxide; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008670:Metals; D008956:Models, Chemical; D010084:Oxidation-Reduction; D010544:Peroxidases; D014908:Triticum
D002241:Carbohydrates; D002934:Cinnamates; D003374:Coumarins; D005782:Gels; D006023:Glycoproteins; D008670:Metals; D006861:Hydrogen Peroxide; D010544:Peroxidases; D002118:Calcium