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Foods (Basel, Switzerland)
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May 28, 2022
Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics
Evelyne Timmermans, An Bautil, Kristof Brijs, et al.
Food Chemistry
|
October 18, 2017
The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb
Nand Ooms, Koen J A Jansens, Bram Pareyt, et al.
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.
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.
Food Research International (Ottawa, Ont.)
|
October 4, 2022
The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making
Alice S Beghin, Nand Ooms, Kathleen Hooyberghs, et al.
Poultry Science
|
February 26, 2026
Structurally distinct yeast-derived β-glucans modulate intestinal morphology and microbial metabolism in broiler chickens differentially
Yunfeng Gu, An Bautil, Steven Simmonds, et al.
Journal of Agricultural and Food Chemistry
|
January 27, 2017
Exploring the Relationship between Structural and Air-Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range
Arno G B Wouters, Ellen Fierens, Ine Rombouts, 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 hydrolysates
Arno G B Wouters, Ine Rombouts, Nele Schoebrechts, et al.
Page
of 8
Search research articles
Search
Showing results (51-60 of 79) with videos related to
Sort By:
Page
of 8
Foods (Basel, Switzerland)
|
May 28, 2022
Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics
Evelyne Timmermans, An Bautil, Kristof Brijs, et al.
Food Chemistry
|
October 18, 2017
The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb
Nand Ooms, Koen J A Jansens, Bram Pareyt, et al.
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.
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.
Food Research International (Ottawa, Ont.)
|
October 4, 2022
The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making
Alice S Beghin, Nand Ooms, Kathleen Hooyberghs, et al.
Poultry Science
|
February 26, 2026
Structurally distinct yeast-derived β-glucans modulate intestinal morphology and microbial metabolism in broiler chickens differentially
Yunfeng Gu, An Bautil, Steven Simmonds, et al.
Journal of Agricultural and Food Chemistry
|
January 27, 2017
Exploring the Relationship between Structural and Air-Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range
Arno G B Wouters, Ellen Fierens, Ine Rombouts, 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 hydrolysates
Arno G B Wouters, Ine Rombouts, Nele Schoebrechts, et al.
Page
of 8