glutathione conjugation metabolism Alterations in the multilevel structure and depolymerization behavior of gluten induced by selenium in fermented dough Full article: Quality Improvement in
Full article: Quality Improvement in Gluten Free Bread: A Comprehensive Review of Modern Techniques and Ingredients Unveiling the dynamic interactions of glutenstarchwater in frozen dough: An indepth review Rasheed 2025 Comprehensive Reviews in Food Science and Food Safety Wiley Online Library The production of glutathione results in the consumption of glutamate, Download Scientific Diagram Glutathione for Food and Health Applications with Emphasis on Extraction, Identification, and Quantification Methods: A Review PMC Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation Guo 2021 International Journal of Food Science & Technology Wiley Online Library What do we really understand about wheat gluten structure and functionality? ScienceDirect
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