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The role of gluten in a pound cake system: A model approach based on gluten–starch blends

Food chemistry, 2008-10, Vol.110 (4), p.909-915

2008

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The role of sugar and fat in sugar-snap cookies: Structural and textural properties

Journal of food engineering, 2009-02, Vol.90 (3), p.400-408

2009

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Antifirming Effects of Starch Degrading Enzymes in Bread Crumb

Journal of agricultural and food chemistry, 2009-03, Vol.57 (6), p.2346-2355

2009

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The role of gluten in a sugar-snap cookie system: A model approach based on gluten–starch blends

Journal of cereal science, 2008-11, Vol.48 (3), p.863-869

2008

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TLXI, a novel type of xylanase inhibitor from wheat (Triticum aestivum) belonging to the thaumatin family

Biochemical journal, 2007-05, Vol.403 (3), p.583-591

2007

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Amylase action pattern on starch polymers

Biológia, 2008-12, Vol.63 (6), p.989-999

2008

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Enzyme and acid resistance of amylose-lipid complexes differing in amylose chain length, lipid and complexation temperature

Carbohydrate polymers, 2005-05, Vol.60 (3), p.379-389

2005

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Impact of thermostable amylases during bread making on wheat bread crumb structure and texture

Food research international, 2008-10, Vol.41 (8), p.819-827

2008

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Potato Phosphorylase Catalyzed Synthesis of Amylose−Lipid Complexes

Biomacromolecules, 2005-09, Vol.6 (5), p.2622-2629

2005

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Occurrence of proteinaceous endoxylanase inhibitors in cereals

BBA - Proteins and Proteomics, 2004-02, Vol.1696 (2), p.193-202

2004

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Potential role of glycosidase inhibitors in industrial biotechnological applications

BBA - Proteins and Proteomics, 2004-02, Vol.1696 (2), p.275-287

2004

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Amylases and bread firming – an integrated view

Journal of cereal science, 2009-11, Vol.50 (3), p.345-352

2009

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Influence of amylases on the rheological and molecular properties of partially damaged wheat starch

Journal of the science of food and agriculture, 2006-08, Vol.86 (11), p.1662-1669

2006

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Purification and characterization of a XIP-type endoxylanase inhibitor from Rice (Oryza sativa)

Journal of enzyme inhibition and medicinal chemistry, 2005-02, Vol.20 (1), p.95-101

2005

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Hydrolysis of amylopectin by amylolytic enzymes: structural analysis of the residual amylopectin population

Carbohydrate research, 2010-01, Vol.345 (2), p.235-242

2010

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Hydrolysis of amylopectin by amylolytic enzymes: level of inner chain attack as an important analytical differentiation criterion

Carbohydrate research, 2010-02, Vol.345 (3), p.397-401

2010

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Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved

Journal of cereal science, 2005, Vol.41 (3), p.221-237

2005

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Residual amylopectin structures of amylase-treated wheat starch slurries reflect amylase mode of action

Food hydrocolloids, 2009, Vol.23 (1), p.153-164

2009

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Amylose−Lipid Complexes as Controlled Lipid Release Agents during Starch Gelatinization and Pasting

Journal of agricultural and food chemistry, 2006-02, Vol.54 (4), p.1493-1499

2006

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Model Approach to Starch Functionality in Bread Making

Journal of agricultural and food chemistry, 2008-08, Vol.56 (15), p.6423-6431

2008

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Temperature Impacts the Multiple Attack Action of Amylases

Biomacromolecules, 2007-03, Vol.8 (3), p.765-772

2007

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Flour Sodium Dodecyl Sulfate (SDS)-Extractable Protein Level as a Cookie Flour Quality Indicator

Journal of agricultural and food chemistry, 2010-01, Vol.58 (1), p.353-360

2010

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Production of tailor made short chain amylose–lipid complexes using varying reaction conditions

Carbohydrate polymers, 2009-11, Vol.78 (4), p.854-861

2009

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Triticum aestivum L. endoxylanase inhibitor (TAXI) consists of two inhibitors, TAXI I and TAXI II, with different specificities

Biochemical journal, 2001-01, Vol.353 (Pt 2), p.239-244

2001

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Properties of TAXI-type endoxylanase inhibitors

BBA - Proteins and Proteomics, 2004-02, Vol.1696 (2), p.213-221

2004

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The role of gluten in a pound cake system: A model approach based on gluten–starch blends

The role of sugar and fat in sugar-snap cookies: Structural and textural properties

Antifirming Effects of Starch Degrading Enzymes in Bread Crumb

The role of gluten in a sugar-snap cookie system: A model approach based on gluten–starch blends

TLXI, a novel type of xylanase inhibitor from wheat (Triticum aestivum) belonging to the thaumatin family

Amylase action pattern on starch polymers

Enzyme and acid resistance of amylose-lipid complexes differing in amylose chain length, lipid and complexation temperature

Impact of thermostable amylases during bread making on wheat bread crumb structure and texture

Potato Phosphorylase Catalyzed Synthesis of Amylose−Lipid Complexes

Occurrence of proteinaceous endoxylanase inhibitors in cereals

Potential role of glycosidase inhibitors in industrial biotechnological applications

Amylases and bread firming – an integrated view

Influence of amylases on the rheological and molecular properties of partially damaged wheat starch

Purification and characterization of a XIP-type endoxylanase inhibitor from Rice (Oryza sativa)

Hydrolysis of amylopectin by amylolytic enzymes: structural analysis of the residual amylopectin population

Hydrolysis of amylopectin by amylolytic enzymes: level of inner chain attack as an important analytical differentiation criterion

Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved

Residual amylopectin structures of amylase-treated wheat starch slurries reflect amylase mode of action

Amylose−Lipid Complexes as Controlled Lipid Release Agents during Starch Gelatinization and Pasting

Model Approach to Starch Functionality in Bread Making

Temperature Impacts the Multiple Attack Action of Amylases

Flour Sodium Dodecyl Sulfate (SDS)-Extractable Protein Level as a Cookie Flour Quality Indicator

Production of tailor made short chain amylose–lipid complexes using varying reaction conditions

Triticum aestivum L. endoxylanase inhibitor (TAXI) consists of two inhibitors, TAXI I and TAXI II, with different specificities

Properties of TAXI-type endoxylanase inhibitors

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