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Surface Modification of Natural Fibers Using Bacteria: Depositing Bacterial Cellulose onto Natural Fibers To Create Hierarchical Fiber Reinforced Nanocomposites

Biomacromolecules, 2008-06, Vol.9 (6), p.1643-1651

2008

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Creating Hierarchical Structures in Renewable Composites by Attaching Bacterial Cellulose onto Sisal Fibers

Advanced materials (Weinheim), 2008-08, Vol.20 (16), p.3122-3126

2008

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A novel and integrative process: From enzymatic fractionation of wheat bran with a hemicellulasic cocktail to the recovery of ferulic acid by weak anion exchange resin

Industrial crops and products, 2017-10, Vol.105, p.148-155

2017

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Intrinsic influence of various plasticizers on functional properties and reactivity of wheat gluten thermoplastic materials

Journal of cereal science, 2005-07, Vol.42 (1), p.81-91

2005

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Nanocellulose enhanced interfaces in truly green unidirectional fibre reinforced composites

Composite interfaces, 2007-01, Vol.14 (7-9), p.753-762

2007

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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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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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Competition for Oxygen Among Oxidative Systems During Bread Dough Mixing: Consequences of Addition of Glucose Oxidase and Lipoxygenase on Yeasted Dough Rheology

Cereal chemistry, 2011-09, Vol.88 (5), p.518-524

2011

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Thermoplastic processing of protein-based bioplastics: chemical engineering aspects of mixing, extrusion and hot molding

Macromolecular symposia., 2003-07, Vol.197 (1), p.207-218

2003

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Impact of Protein Size Distribution on Gluten Thermal Reactivity and Functional Properties

Journal of agricultural and food chemistry, 2005-05, Vol.53 (10), p.3943-3949

2005

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A Way to Improve the Water Resistance of Gluten-Based Biomaterials: Plasticization with Fatty Acids

Special Publication - Royal Society of Chemistry, 2004, Vol.295, p.439-442

2004

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Why Dough Inflation should have to Modify the Rate of Gluten Protein Thermosetting

Special Publication - Royal Society of Chemistry, 2004, Vol.295

2004

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Thermoplastic processing of protein-based bioplastics: Chemical engineering aspects of mixing, extrusion and hot molding

Die Makromolekulare Chemie. Macromolecular symposia, 2003, p.207-217

2003

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Plasma Brain Natriuretic Peptide and Troponin Levels in Severe Sepsis and Septic Shock: Relationships With Systolic Myocardial Dysfunction and Intensive Care Unit Mortality

Journal of intensive care medicine, 2014-07, Vol.29 (4), p.229-237

2014

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Influence of oxygen content of kneading atmosphere on oxygen uptake and relaxation index of bread dough with various additives

Journal of cereal science, 2014-09, Vol.60 (2), p.282-288

2014

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Surface Modification of Natural Fibers Using Bacteria: Depositing Bacterial Cellulose onto Natural Fibers To Create Hierarchical Fiber Reinforced Nanocomposites

Creating Hierarchical Structures in Renewable Composites by Attaching Bacterial Cellulose onto Sisal Fibers

A novel and integrative process: From enzymatic fractionation of wheat bran with a hemicellulasic cocktail to the recovery of ferulic acid by weak anion exchange resin

Intrinsic influence of various plasticizers on functional properties and reactivity of wheat gluten thermoplastic materials

Nanocellulose enhanced interfaces in truly green unidirectional fibre reinforced composites

Study of wheat gluten plasticization with fatty acids

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

Competition for Oxygen Among Oxidative Systems During Bread Dough Mixing: Consequences of Addition of Glucose Oxidase and Lipoxygenase on Yeasted Dough Rheology

Thermoplastic processing of protein-based bioplastics: chemical engineering aspects of mixing, extrusion and hot molding

Impact of Protein Size Distribution on Gluten Thermal Reactivity and Functional Properties

A Way to Improve the Water Resistance of Gluten-Based Biomaterials: Plasticization with Fatty Acids

Why Dough Inflation should have to Modify the Rate of Gluten Protein Thermosetting

Thermoplastic processing of protein-based bioplastics: Chemical engineering aspects of mixing, extrusion and hot molding

Plasma Brain Natriuretic Peptide and Troponin Levels in Severe Sepsis and Septic Shock: Relationships With Systolic Myocardial Dysfunction and Intensive Care Unit Mortality

Influence of oxygen content of kneading atmosphere on oxygen uptake and relaxation index of bread dough with various additives

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