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Food Chemistry|June 9, 2019
Impact of aqualysin 1 peptidase from Thermus aquaticus on molecular scale changes in the wheat gluten network during bread bakingAnnelien E Verbauwhede, Marlies A Lambrecht, Ellen Fierens, et al.
Journal of Agricultural and Food Chemistry|May 5, 2012
Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systemsGeertrui M Bosmans, Bert Lagrain, Lomme J Deleu, et al.
Colloids and Surfaces. B, Biointerfaces|January 2, 2017
Foam fractionation as a tool to study the air-water interface structure-function relationship of wheat gluten hydrolysatesArno G B Wouters, Ine Rombouts, Nele Schoebrechts, et al.
Journal of Enzyme Inhibition and Medicinal Chemistry|October 28, 2008
Biochemical and structural characterization of TLXI, the Triticum aestivum L. thaumatin-like xylanase inhibitorEllen Fierens, Kurt Gebruers, Arnout R D Voet, et al.
Journal of Agricultural and Food Chemistry|August 25, 2007
Indirect enzyme-antibody sandwich enzyme-linked immunosorbent assay for quantification of TAXI and XIP type xylanase inhibitors in wheat and other cerealsJohnny Beaugrand, Kurt Gebruers, Cedric Ververken, et al.
The Biochemical Journal|February 3, 2007
TLXI, a novel type of xylanase inhibitor from wheat (Triticum aestivum) belonging to the thaumatin familyEllen Fierens, Sigrid Rombouts, Kurt Gebruers, et al.
Journal of Enzyme Inhibition and Medicinal Chemistry|July 9, 2008
His22 of TLXI plays a critical role in the inhibition of glycoside hydrolase family 11 xylanasesSigrid Rombouts, Ellen Fierens, Elien Vandermarliere, et al.
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