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Showing results (131-140 of 330) with videos related to

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Biomacromolecules|June 6, 2022
Induction of Maize Starch Gelatinization and Dissolution at Low Temperature by the Hydrotrope Sodium SalicylateJeroen Vinkx, Liliana M Jenisch, Elien Lemmens, et al.
Journal of Agricultural and Food Chemistry|June 21, 2014
Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storageLiesbeth J Derde, Sara V Gomand, Christophe M Courtin, et al.
Food Research International (Ottawa, Ont.)|June 24, 2019
Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereofS Reyniers, N De Brier, S Matthijs, et al.
Critical Reviews in Food Science and Nutrition|May 16, 2015
Methodologies for producing amylose: A reviewAndrés F Doblado-Maldonado, Sara V Gomand, Bart Goderis, et al.
Applied Microbiology and Biotechnology|December 31, 2010
Mutational analysis of wheat (Triticum aestivum L.) nucleotide pyrophosphatase/phosphodiesterase shows the role of six amino acids in the catalytic mechanismIris J Joye, Tim Beliën, Kristof Brijs, et al.
Biochimica Et Biophysica Acta|September 28, 1998
Specificity of a wheat gluten aspartic proteinaseW Bleukx, K Brijs, S Torrekens, et al.
Journal of Agricultural and Food Chemistry|July 31, 2007
Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and restingEmmie Dornez, Kurt Gebruers, Sven Cuyvers, et al.
Journal of Agricultural and Food Chemistry|January 14, 2009
Immunoblot quantification of three classes of proteinaceous xylanase inhibitors in different wheat ( Triticum aestivum ) cultivars and milling fractionsEvi Croes, Kurt Gebruers, Nikkie Luyten, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse ReactionsSachin Rustgi, Peter Shewry, Fred Brouns, et al.
Communications in Agricultural and Applied Biological Sciences|May 8, 2012
Impact of starch granule associated proteins and lipids on wheat starch functional propertiesAnneleen Pauly, Niels De Brier, Bram Pareyt, et al.
Pageof 33

Showing results (131-140 of 330) with videos related to

Sort By:
Pageof 33
Biomacromolecules|June 6, 2022
Induction of Maize Starch Gelatinization and Dissolution at Low Temperature by the Hydrotrope Sodium SalicylateJeroen Vinkx, Liliana M Jenisch, Elien Lemmens, et al.
Journal of Agricultural and Food Chemistry|June 21, 2014
Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storageLiesbeth J Derde, Sara V Gomand, Christophe M Courtin, et al.
Food Research International (Ottawa, Ont.)|June 24, 2019
Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereofS Reyniers, N De Brier, S Matthijs, et al.
Critical Reviews in Food Science and Nutrition|May 16, 2015
Methodologies for producing amylose: A reviewAndrés F Doblado-Maldonado, Sara V Gomand, Bart Goderis, et al.
Applied Microbiology and Biotechnology|December 31, 2010
Mutational analysis of wheat (Triticum aestivum L.) nucleotide pyrophosphatase/phosphodiesterase shows the role of six amino acids in the catalytic mechanismIris J Joye, Tim Beliën, Kristof Brijs, et al.
Biochimica Et Biophysica Acta|September 28, 1998
Specificity of a wheat gluten aspartic proteinaseW Bleukx, K Brijs, S Torrekens, et al.
Journal of Agricultural and Food Chemistry|July 31, 2007
Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and restingEmmie Dornez, Kurt Gebruers, Sven Cuyvers, et al.
Journal of Agricultural and Food Chemistry|January 14, 2009
Immunoblot quantification of three classes of proteinaceous xylanase inhibitors in different wheat ( Triticum aestivum ) cultivars and milling fractionsEvi Croes, Kurt Gebruers, Nikkie Luyten, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse ReactionsSachin Rustgi, Peter Shewry, Fred Brouns, et al.
Communications in Agricultural and Applied Biological Sciences|May 8, 2012
Impact of starch granule associated proteins and lipids on wheat starch functional propertiesAnneleen Pauly, Niels De Brier, Bram Pareyt, et al.
Pageof 33