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Foods (Basel, Switzerland)|January 27, 2021
Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread VolumeMarina Schopf, Katharina Anne ScherfCurrent Research in Food Science|December 28, 2020
Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension testMarina Schopf, Katharina Anne ScherfInternational Journal of Biological Macromolecules|January 10, 2021
Thermally induced gluten modification observed with rheology and spectroscopiesMonika C Wehrli, Tim Kratky, Marina Schopf, et al.Pageof 1