(en) Katherine A. Tilley, Rachel E. Benjamin, Katherine E. Bagorogoza, B. Moses Okot-Kotber, Om Prakash, Haidoo Kwen, « Tyrosine Cross-Links: Molecular Basis of Gluten Structure and Function », J. Agric. Food Chem., vol. 49, no 5, , p. 2627–2632 (DOI10.1021/jf010113h).
(en) Nand Ooms, Koen J.A.Jansens, Bram Pareyt, Stijn Reyniers, Kristof Brijs, Jan A.Delcour, « The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb », Food Chemistry, vol. 242, , p. 68-74 (DOI10.1016/j.foodchem.2017.09.007).
