Comparative structures and properties of elastic proteins.

Por Tatham, Arthur S, Shewry, Peter R
Publicado em 2002

Improving wheat to remove coeliac epitopes but retain functionality

Por Shewry, Peter R., Tatham, Arthur S.
Publicado no J Cereal Sci (2016)

The structure and properties of gluten: an elastic protein from wheat grain.

Por Shewry, Peter R, Halford, Nigel G, Belton, Peter S, Tatham, Arthur S
Publicado em 2002

Can dietary fibre help provide safer food products for sufferers of gluten intolerance? A well-established biophysical probe may help towards providing an answer

Por Kök, M Samil, Gillis, Richard, Ang, Shirley, Lafond, David, Tatham, Arthur S, Adams, Gary, Harding, Stephen E
Publicado em 2012