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Food Chemistry
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November 24, 2015
Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking
Charlotte Bruneel, Joke Buggenhout, Bert Lagrain, et al.
International Journal of Biological Macromolecules
|
October 14, 2023
Hydrothermal treatments of starch impact reaction patterns during subsequent chemical derivatization
Jung Sun Hong, Kerry C Huber, Bart Goderis, et al.
Journal of Agricultural and Food Chemistry
|
June 12, 2003
TAXI type endoxylanase inhibitors in different cereals
Hans Goesaert, Kurt Gebruers, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
October 26, 2006
Insight into the distribution of arabinoxylans, endoxylanases, and endoxylanase inhibitors in industrial wheat roller mill streams
Emmie Dornez, Kurt Gebruers, Stefan Wiame, et al.
Food Chemistry
|
August 8, 2012
Characterisation of three starch degrading enzymes: thermostable β-amylase, maltotetraogenic and maltogenic α-amylases
L J Derde, S V Gomand, C M Courtin, et al.
Carbohydrate Research
|
April 28, 2005
Endoxylanase substrate selectivity determines degradation of wheat water-extractable and water-unextractable arabinoxylan
Karolien Moers, Inge Celus, Kristof Brijs, et al.
Plant Physiology
|
February 1, 1997
Purification and Characterization of a [beta]-D-Xylosidase and an Endo-Xylanase from Wheat Flour
G. Cleemput, M. Hessing, M. Van Oort, et al.
Journal of Enzyme Inhibition and Medicinal Chemistry
|
October 9, 2002
Purification of TAXI-like endoxylanase inhibitors from wheat (Triticum aestivum L.) whole meal reveals a family of iso-forms
Kurt Gebruers, Hans Goesaert, Kristof Brijs, et al.
Food Research International (Ottawa, Ont.)
|
March 20, 2019
Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain <sup>1</sup>H NMR
Mieke A Nivelle, Alice S Beghin, Geertrui M Bosmans, et al.
Journal of Agricultural and Food Chemistry
|
February 28, 2017
Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield
Sara Melis, Anneleen Pauly, Lien R Gerits, et al.
Page
of 33
Search research articles
Search
Showing results (111-120 of 330) with videos related to
Sort By:
Page
of 33
Food Chemistry
|
November 24, 2015
Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking
Charlotte Bruneel, Joke Buggenhout, Bert Lagrain, et al.
International Journal of Biological Macromolecules
|
October 14, 2023
Hydrothermal treatments of starch impact reaction patterns during subsequent chemical derivatization
Jung Sun Hong, Kerry C Huber, Bart Goderis, et al.
Journal of Agricultural and Food Chemistry
|
June 12, 2003
TAXI type endoxylanase inhibitors in different cereals
Hans Goesaert, Kurt Gebruers, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
October 26, 2006
Insight into the distribution of arabinoxylans, endoxylanases, and endoxylanase inhibitors in industrial wheat roller mill streams
Emmie Dornez, Kurt Gebruers, Stefan Wiame, et al.
Food Chemistry
|
August 8, 2012
Characterisation of three starch degrading enzymes: thermostable β-amylase, maltotetraogenic and maltogenic α-amylases
L J Derde, S V Gomand, C M Courtin, et al.
Carbohydrate Research
|
April 28, 2005
Endoxylanase substrate selectivity determines degradation of wheat water-extractable and water-unextractable arabinoxylan
Karolien Moers, Inge Celus, Kristof Brijs, et al.
Plant Physiology
|
February 1, 1997
Purification and Characterization of a [beta]-D-Xylosidase and an Endo-Xylanase from Wheat Flour
G. Cleemput, M. Hessing, M. Van Oort, et al.
Journal of Enzyme Inhibition and Medicinal Chemistry
|
October 9, 2002
Purification of TAXI-like endoxylanase inhibitors from wheat (Triticum aestivum L.) whole meal reveals a family of iso-forms
Kurt Gebruers, Hans Goesaert, Kristof Brijs, et al.
Food Research International (Ottawa, Ont.)
|
March 20, 2019
Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain <sup>1</sup>H NMR
Mieke A Nivelle, Alice S Beghin, Geertrui M Bosmans, et al.
Journal of Agricultural and Food Chemistry
|
February 28, 2017
Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield
Sara Melis, Anneleen Pauly, Lien R Gerits, et al.
Page
of 33