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Presence of celiac disease epitopes in modern and old hexaploid wheat varieties: wheat breeding may have contributed to increased prevalence of celiac disease

Theoretical and applied genetics, 2010-11, Vol.121 (8), p.1527-1539

2010

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Coeliac Disease: Background and biochemical aspects

Biotechnology advances, 2005-09, Vol.23 (6), p.401-408

Hamer, Rob. J.

2005

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Preparation of gluten-free bread using a meso-structured whey protein particle system

Journal of cereal science, 2011-05, Vol.53 (3), p.355-361

2011

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Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines

BMC plant biology, 2009-04, Vol.9 (1), p.41-41, Article 41

2009

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Effect of Protein Charge on the Generation of Aggregation-Prone Conformers

Biomacromolecules, 2007-05, Vol.8 (5), p.1648-1656

2007

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A modified extraction protocol enables detection and quantification of celiac disease-related gluten proteins from wheat

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2009-04, Vol.877 (10), p.975-982

2009

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Cold-Set Globular Protein Gels: Interactions, Structure and Rheology as a Function of Protein Concentration

Journal of agricultural and food chemistry, 2003-05, Vol.51 (10), p.3150-3156

2003

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Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate

Journal of agricultural and food chemistry, 2000-10, Vol.48 (10), p.5001-5007

2000

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Heat stress and genotype affect the glutenin particles of the glutenin macropolymer-gel fraction

Journal of cereal science, 2005-07, Vol.42 (1), p.69-80

2005

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Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels

Food hydrocolloids, 2003-07, Vol.17 (4), p.469-479

2003

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A novel method to prepare gluten-free dough using a meso-structured whey protein particle system

Journal of cereal science, 2011-01, Vol.53 (1), p.133-138

2011

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The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

Journal of cereal science, 2010, Vol.52 (1), p.59-64

2010

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Do Sulfhydryl Groups Affect Aggregation and Gelation Properties of Ovalbumin?

Journal of agricultural and food chemistry, 2006-07, Vol.54 (14), p.5166-5174

2006

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effect of temperature and time on the formation of amylose–lysophosphatidylcholine inclusion complexes

Die Stärke, 2014-03, Vol.66 (3-4), p.251-259

2014

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Acid-Induced Cold Gelation of Globular Proteins: Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties

Journal of agricultural and food chemistry, 2004-02, Vol.52 (3), p.623-631

2004

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Net Charge Affects Morphology and Visual Properties of Ovalbumin Aggregates

Biomacromolecules, 2008-11, Vol.9 (11), p.3165-3172

2008

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In vitro study of intestinal lipolysis using pH-stat and gas chromatography

Food hydrocolloids, 2012-07, Vol.28 (1), p.10-19

2012

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Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride

Journal of cereal science, 2010-11, Vol.52 (3), p.378-386

2010

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Colloidal aspects of texture perception

Advances in colloid and interface science, 2009-08, Vol.150 (1), p.27-40

2009

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AN IMPROVED INSTRUMENTAL CHARACTERIZATION OF MECHANICAL AND ACOUSTIC PROPERTIES OF CRISPY CELLULAR SOLID FOOD

Journal of texture studies, 2007-12, Vol.38 (6), p.698-724

2007

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Effect of kilning and milling on the dough-making properties of oat flour

Food science & technology, 2015-10, Vol.63 (2), p.960-965

2015

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Alpha-gliadin genes from the A, B, and D genomes of wheat contain different sets of celiac disease epitopes

BMC genomics, 2006-01, Vol.7 (1), p.1-1, Article 1

2006

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The use of whey protein particles in gluten-free bread production, the effect of particle stability

Food hydrocolloids, 2011-10, Vol.25 (7), p.1744-1750

2011

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Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough

Journal of cereal science, 2003, Vol.38 (2), p.157-165

2003

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The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough

Journal of cereal science, 2005, Vol.41 (1), p.69-83

2005

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Presence of celiac disease epitopes in modern and old hexaploid wheat varieties: wheat breeding may have contributed to increased prevalence of celiac disease

Coeliac Disease: Background and biochemical aspects

Preparation of gluten-free bread using a meso-structured whey protein particle system

Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines

Effect of Protein Charge on the Generation of Aggregation-Prone Conformers

A modified extraction protocol enables detection and quantification of celiac disease-related gluten proteins from wheat

Cold-Set Globular Protein Gels: Interactions, Structure and Rheology as a Function of Protein Concentration

Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate

Heat stress and genotype affect the glutenin particles of the glutenin macropolymer-gel fraction

Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels

A novel method to prepare gluten-free dough using a meso-structured whey protein particle system

The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

Do Sulfhydryl Groups Affect Aggregation and Gelation Properties of Ovalbumin?

effect of temperature and time on the formation of amylose–lysophosphatidylcholine inclusion complexes

Acid-Induced Cold Gelation of Globular Proteins: Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties

Net Charge Affects Morphology and Visual Properties of Ovalbumin Aggregates

In vitro study of intestinal lipolysis using pH-stat and gas chromatography

Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride

Colloidal aspects of texture perception

AN IMPROVED INSTRUMENTAL CHARACTERIZATION OF MECHANICAL AND ACOUSTIC PROPERTIES OF CRISPY CELLULAR SOLID FOOD

Effect of kilning and milling on the dough-making properties of oat flour

Alpha-gliadin genes from the A, B, and D genomes of wheat contain different sets of celiac disease epitopes

The use of whey protein particles in gluten-free bread production, the effect of particle stability

Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough

The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough

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