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Reinforcement of plasticized wheat gluten with natural fibers: From mechanical improvement to deplasticizing effect

Composites. Part A, Applied science and manufacturing, 2008-05, Vol.39 (5), p.777-785

2008

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Small angle neutron scattering contrast variation reveals heterogeneities of interactions in protein gels

Soft matter, 2016-01, Vol.12 (24), p.5340-5352

2016

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Model gluten gels

Journal of cereal science, 2017-05, Vol.75, p.175-178

2017

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Changes in protein size distribution during wheat flour cake processing

Food science & technology, 2017-06, Vol.79, p.333-341

2017

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Methods for Screening Cloud Point Temperatures

Food biophysics, 2018-12, Vol.13 (4), p.422-431

2018

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Properties of Chemically and Physically Treated Wheat Gluten Films

Journal of agricultural and food chemistry, 2000-07, Vol.48 (7), p.2948-2953

2000

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Description of batter mixing using near infrared spectroscopy

Journal of cereal science, 2008-11, Vol.48 (3), p.698-708

2008

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Mechanical and physicochemical characterization of vitreous and mealy durum wheat endosperm

Cereal chemistry, 2005, Vol.82 (1), p.81-87

2005

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Effect of water and guar gum content on thermal properties of chestnut flour and its starch

Food hydrocolloids, 2013-12, Vol.33 (2), p.192-198

2013

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Effects of Temperature, Sonication Time, and Power Settings on Size Distribution and Extractability of Total Wheat Flour Proteins as Determined by Size‐Exclusion High‐Performance Liquid Chromatography

Cereal chemistry, 2000-09, Vol.77 (5), p.685-691

2000

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Heat and shear mediated polymerisation of plasticized wheat gluten protein upon mixing

Journal of cereal science, 2003, Vol.38 (1), p.105-114

2003

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Dynamic monitoring of dough mixing using near-infrared spectroscopy: physical and chemical outcomes

Cereal chemistry, 2007, Vol.84 (1), p.70-79

2007

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Protein Insolubilization and Thiol Oxidation in Sulfite-Treated Wheat Gluten Films during Aging at Various Temperatures and Relative Humidities

Journal of agricultural and food chemistry, 2000-02, Vol.48 (2), p.186-192

2000

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Aggregation and degradation of plasticized wheat gluten during thermo-mechanical treatments, as monitored by rheological and biochemical changes

Polymer (Guilford), 2004-09, Vol.45 (20), p.6853-6860

2004

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Effects of Laccase and Ferulic Acid on Wheat Flour Doughs

Cereal chemistry, 2000-11, Vol.77 (6), p.823-828

2000

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Thermal properties of raw and processed wheat gluten in relation with protein aggregation

Polymer (Guilford), 2001, Vol.42 (2), p.477-485

2001

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Biodegradability of wheat gluten based bioplastics

Chemosphere (Oxford), 2004, Vol.54 (4), p.551-559

2004

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Determination of surface tension properties of wheat endosperms, wheat flours, and wheat glutens

Cereal chemistry, 2005-03, Vol.82 (2), p.158-165

2005

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Effect of laccase and manganese peroxidase on wheat gluten and pentosans during mixing

Food hydrocolloids, 2001, Vol.15 (1), p.47-52

2001

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Can oral vitamin K before elective surgery substitute for preoperative heparin bridging in patients on vitamin K antagonists?

Journal of thrombosis and haemostasis, 2010-03, Vol.8 (3), p.499-503

2010

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Study of wheat gluten plasticization with fatty acids

Polymer (Guilford), 2003-01, Vol.44 (1), p.115-122

2003

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Attempt to cross-link feruloylated arabinoxylans and proteins with a fungal laccase

Food hydrocolloids, 1999, Vol.13 (1), p.65-71

1999

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Arabinoxylan Gels: Impact of the Feruloylation Degree on Their Structure and Properties

Biomacromolecules, 2005-01, Vol.6 (1), p.309-317

2005

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Extrusion of wheat gluten plasticized with glycerol: influence of process conditions on flow behavior, rheological properties, and molecular size distribution

Cereal chemistry, 1999-05, Vol.76 (3), p.361-370

1999

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Oxidative cross-linking of wheat arabinoxylans by manganese peroxidase. Comparison with laccase and horseradish peroxidase. Effect of cysteine and tyrosine on gelation

Journal of the science of food and agriculture, 1999-03, Vol.79 (3), p.460-463

1999

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Reinforcement of plasticized wheat gluten with natural fibers: From mechanical improvement to deplasticizing effect

Small angle neutron scattering contrast variation reveals heterogeneities of interactions in protein gels

Model gluten gels

Changes in protein size distribution during wheat flour cake processing

Methods for Screening Cloud Point Temperatures

Properties of Chemically and Physically Treated Wheat Gluten Films

Description of batter mixing using near infrared spectroscopy

Mechanical and physicochemical characterization of vitreous and mealy durum wheat endosperm

Effect of water and guar gum content on thermal properties of chestnut flour and its starch

Effects of Temperature, Sonication Time, and Power Settings on Size Distribution and Extractability of Total Wheat Flour Proteins as Determined by Size‐Exclusion High‐Performance Liquid Chromatography

Heat and shear mediated polymerisation of plasticized wheat gluten protein upon mixing

Dynamic monitoring of dough mixing using near-infrared spectroscopy: physical and chemical outcomes

Protein Insolubilization and Thiol Oxidation in Sulfite-Treated Wheat Gluten Films during Aging at Various Temperatures and Relative Humidities

Aggregation and degradation of plasticized wheat gluten during thermo-mechanical treatments, as monitored by rheological and biochemical changes

Effects of Laccase and Ferulic Acid on Wheat Flour Doughs

Thermal properties of raw and processed wheat gluten in relation with protein aggregation

Biodegradability of wheat gluten based bioplastics

Determination of surface tension properties of wheat endosperms, wheat flours, and wheat glutens

Effect of laccase and manganese peroxidase on wheat gluten and pentosans during mixing

Can oral vitamin K before elective surgery substitute for preoperative heparin bridging in patients on vitamin K antagonists?

Study of wheat gluten plasticization with fatty acids

Attempt to cross-link feruloylated arabinoxylans and proteins with a fungal laccase

Arabinoxylan Gels: Impact of the Feruloylation Degree on Their Structure and Properties

Extrusion of wheat gluten plasticized with glycerol: influence of process conditions on flow behavior, rheological properties, and molecular size distribution

Oxidative cross-linking of wheat arabinoxylans by manganese peroxidase. Comparison with laccase and horseradish peroxidase. Effect of cysteine and tyrosine on gelation

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