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Journal of Agricultural and Food Chemistry
|
October 18, 2013
Importance of thiol-functionalized molecules for the structure and properties of compression-molded glassy wheat gluten bioplastics
Koen J A Jansens, Bert Lagrain, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
September 15, 2010
The kinetics of β-elimination of cystine and the formation of lanthionine in gliadin
Bert Lagrain, Kristel De Vleeschouwer, Ine Rombouts, et al.
Biomacromolecules
|
April 11, 2006
Structural transformations during gelatinization of starches in limited water: combined wide- and small-angle X-ray scattering study
Rudi Vermeylen, Veerle Derycke, Jan A Delcour, et al.
Proteins
|
May 8, 2009
Crystallographic and activity-based evidence for thumb flexibility and its relevance in glycoside hydrolase family 11 xylanases
Annick Pollet, Elien Vandermarliere, Jeroen Lammertyn, et al.
Journal of Agricultural and Food Chemistry
|
September 17, 2009
Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation
Valerie Van Craeyveld, Ulla Holopainen, Emilia Selinheimo, et al.
Journal of Agricultural and Food Chemistry
|
September 11, 2013
Impact of acid and alkaline pretreatments on the molecular network of wheat gluten and on the mechanical properties of compression-molded glassy wheat gluten bioplastics
Koen J A Jansens, Bert Lagrain, Kristof Brijs, et al.
Food Chemistry
|
June 9, 2019
Impact of aqualysin 1 peptidase from Thermus aquaticus on molecular scale changes in the wheat gluten network during bread baking
Annelien E Verbauwhede, Marlies A Lambrecht, Ellen Fierens, et al.
Plant Physiology
|
January 1, 1998
Identification and characterization of a novel arabinoxylanase from wheat flour
G Cleemput, K Van Laere, M Hessing, et al.
Critical Reviews in Food Science and Nutrition
|
June 10, 2015
Molecular Oxygen and Reactive Oxygen Species in Bread-making Processes: Scarce, but Nevertheless Important
Karolien Decamps, Iris J Joye, Dirk E De Vos, et al.
Annual Review of Food Science and Technology
|
January 7, 2016
A Critical Look at Prebiotics Within the Dietary Fiber Concept
Joran Verspreet, Bram Damen, Willem F Broekaert, et al.
Page
of 33
Search research articles
Search
Showing results (181-190 of 330) with videos related to
Sort By:
Page
of 33
Journal of Agricultural and Food Chemistry
|
October 18, 2013
Importance of thiol-functionalized molecules for the structure and properties of compression-molded glassy wheat gluten bioplastics
Koen J A Jansens, Bert Lagrain, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
September 15, 2010
The kinetics of β-elimination of cystine and the formation of lanthionine in gliadin
Bert Lagrain, Kristel De Vleeschouwer, Ine Rombouts, et al.
Biomacromolecules
|
April 11, 2006
Structural transformations during gelatinization of starches in limited water: combined wide- and small-angle X-ray scattering study
Rudi Vermeylen, Veerle Derycke, Jan A Delcour, et al.
Proteins
|
May 8, 2009
Crystallographic and activity-based evidence for thumb flexibility and its relevance in glycoside hydrolase family 11 xylanases
Annick Pollet, Elien Vandermarliere, Jeroen Lammertyn, et al.
Journal of Agricultural and Food Chemistry
|
September 17, 2009
Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation
Valerie Van Craeyveld, Ulla Holopainen, Emilia Selinheimo, et al.
Journal of Agricultural and Food Chemistry
|
September 11, 2013
Impact of acid and alkaline pretreatments on the molecular network of wheat gluten and on the mechanical properties of compression-molded glassy wheat gluten bioplastics
Koen J A Jansens, Bert Lagrain, Kristof Brijs, et al.
Food Chemistry
|
June 9, 2019
Impact of aqualysin 1 peptidase from Thermus aquaticus on molecular scale changes in the wheat gluten network during bread baking
Annelien E Verbauwhede, Marlies A Lambrecht, Ellen Fierens, et al.
Plant Physiology
|
January 1, 1998
Identification and characterization of a novel arabinoxylanase from wheat flour
G Cleemput, K Van Laere, M Hessing, et al.
Critical Reviews in Food Science and Nutrition
|
June 10, 2015
Molecular Oxygen and Reactive Oxygen Species in Bread-making Processes: Scarce, but Nevertheless Important
Karolien Decamps, Iris J Joye, Dirk E De Vos, et al.
Annual Review of Food Science and Technology
|
January 7, 2016
A Critical Look at Prebiotics Within the Dietary Fiber Concept
Joran Verspreet, Bram Damen, Willem F Broekaert, et al.
Page
of 33