The interaction of dietary fibres with disulphide bonds (S-S) and a potential strategy to reduce the toxicity of the gluten proteins in coeliac disease

Gary G. Adams; M. Samil Kök; Shahwar Imran; Stephen E. Harding; Mohammad Ilyas; Arthur S. Tatham

doi:10.5661/bger-28-115

The interaction of dietary fibres with disulphide bonds (S-S) and a potential strategy to reduce the toxicity of the gluten proteins in coeliac disease

Gary G. Adams^*
, M. Samil Kök
, Shahwar Imran
, Stephen E. Harding
, Mohammad Ilyas
, Arthur S. Tatham

^*Corresponding author for this work

Cardiff School of Sport and Health Sciences

Research output: Contribution to journal › Review article › peer-review

6 Citations (Scopus)

Original language	English
Pages (from-to)	115-130
Number of pages	16
Journal	Biotechnology and Genetic Engineering Reviews
Volume	28
DOIs	https://doi.org/10.5661/bger-28-115
Publication status	Published - Jan 2012

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title = "The interaction of dietary fibres with disulphide bonds (S-S) and a potential strategy to reduce the toxicity of the gluten proteins in coeliac disease",

author = "Adams, \{Gary G.\} and K{\"o}k, \{M. Samil\} and Shahwar Imran and Harding, \{Stephen E.\} and Mohammad Ilyas and Tatham, \{Arthur S.\}",

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doi = "10.5661/bger-28-115",

language = "English",

volume = "28",

pages = "115--130",

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T1 - The interaction of dietary fibres with disulphide bonds (S-S) and a potential strategy to reduce the toxicity of the gluten proteins in coeliac disease

AU - Adams, Gary G.

AU - Kök, M. Samil

AU - Imran, Shahwar

AU - Harding, Stephen E.

AU - Ilyas, Mohammad

AU - Tatham, Arthur S.

PY - 2012/1

Y1 - 2012/1

UR - https://www.scopus.com/pages/publications/84860908178

U2 - 10.5661/bger-28-115

DO - 10.5661/bger-28-115

M3 - Review article

C2 - 22616484

AN - SCOPUS:84860908178

SN - 0264-8725

VL - 28

SP - 115

EP - 130

JO - Biotechnology and Genetic Engineering Reviews

JF - Biotechnology and Genetic Engineering Reviews

ER -

The interaction of dietary fibres with disulphide bonds (S-S) and a potential strategy to reduce the toxicity of the gluten proteins in coeliac disease

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