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Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor

Food chemistry, 2018-10, Vol.264, p.126-134

2018

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Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread

Food research international, 2019-02, Vol.116, p.925-931

2019

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Foam fractionation as a tool to study the air-water interface structure-function relationship of wheat gluten hydrolysates

Colloids and surfaces, B, Biointerfaces, 2017-03, Vol.151, p.295-303

2017

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Impact of ethanol on the air-water interfacial properties of enzymatically hydrolyzed wheat gluten

Colloids and surfaces. A, Physicochemical and engineering aspects, 2017-09, Vol.529, p.659-667

2017

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Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

Comprehensive reviews in food science and food safety, 2016-07, Vol.15 (4), p.786-800

2016

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Self-assembly of oat proteins into various colloidal states as function of the NaCl concentration and pH

Food hydrocolloids, 2024-04, Vol.149, p.109603, Article 109603

2024

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Relating the protein composition and air-water interfacial properties of aqueous flour extracts from wheats grown at different nitrogen fertilization levels

Food chemistry, 2022-08, Vol.386, p.132831-132831, Article 132831

2022

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A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates

Food research international, 2023-01, Vol.163, p.112177-112177, Article 112177

2023

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Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads

Food hydrocolloids, 2019-10, Vol.95, p.406-417

2019

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Relating the structural, air-water interfacial and foaming properties of wheat (Triticum aestivum L.) gliadin and maize (Zea mays L.) zein based nanoparticle suspensions

Colloids and surfaces. A, Physicochemical and engineering aspects, 2019-04, Vol.567, p.249-259

2019

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The effect of ultrasound on the extraction and foaming properties of proteins from potato trimmings

Food chemistry, 2024-10, Vol.455, p.139877, Article 139877

2024

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Air-water interfacial and foaming properties of native protein in aqueous quinoa (Chenopodium quinoa Willd.) extracts: Impact of pH- and heat-induced aggregation

Food hydrocolloids, 2023-11, Vol.144, p.108945, Article 108945

2023

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Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems

Comprehensive reviews in food science and food safety, 2023-05, Vol.22 (3), p.1517-1554

2023

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Microbial transglutaminase induced modification of wheat gliadin based nanoparticles and its impact on their air-water interfacial properties

Food hydrocolloids, 2022-06, Vol.127, p.107471, Article 107471

2022

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Air-water interfacial and foaming properties of nanoparticles based on commercial and lab-scale isolated maize (Zea mays L.) zein

Food research international, 2024-11, Vol.195, p.114977, Article 114977

2024

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The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents

Food hydrocolloids, 2020-08, Vol.105, p.105771, Article 105771

2020

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Impact of chitosan and/or transglutaminase treatment on the colloidal stability and air-water interfacial properties of gliadin based nanoparticles

Food hydrocolloids, 2023-08, Vol.141, p.108734, Article 108734

2023

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The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour

Food hydrocolloids, 2021-11, Vol.120, p.106990, Article 106990

2021

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Extractability and chromatographic separation of proteins from potato (Solanum tuberosum L.) trimmings

Food chemistry, 2024-08, Vol.450, p.139301-139301, Article 139301

2024

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Understanding the air-water interfacial behavior of suspensions of wheat gliadin nanoparticles

Food hydrocolloids, 2020-05, Vol.102, p.105638, Article 105638

2020

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Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods

Critical reviews in food science and nutrition, 2024-09, Vol.64 (26), p.9585-9603

2024

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Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system

Comprehensive reviews in food science and food safety, 2021-07, Vol.20 (4), p.3881-3917

2021

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Understanding the impact of water-extractable cereal flour constituents on network formation in gluten-starch dough

Journal of cereal science, 2023-11, Vol.114, p.103797, Article 103797

2023

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Ball milling alters the extractability and colloidal state of oat proteins

Journal of cereal science, 2023-07, Vol.112, p.103725, Article 103725

2023

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Heat treatment as a food-grade strategy to increase the stability of whey protein particles under food system relevant conditions

Food hydrocolloids, 2022-03, Vol.124, p.107254, Article 107254

2022

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Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor

Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread

Foam fractionation as a tool to study the air-water interface structure-function relationship of wheat gluten hydrolysates

Impact of ethanol on the air-water interfacial properties of enzymatically hydrolyzed wheat gluten

Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

Self-assembly of oat proteins into various colloidal states as function of the NaCl concentration and pH

Relating the protein composition and air-water interfacial properties of aqueous flour extracts from wheats grown at different nitrogen fertilization levels

A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates

Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads

Relating the structural, air-water interfacial and foaming properties of wheat (Triticum aestivum L.) gliadin and maize (Zea mays L.) zein based nanoparticle suspensions

The effect of ultrasound on the extraction and foaming properties of proteins from potato trimmings

Air-water interfacial and foaming properties of native protein in aqueous quinoa (Chenopodium quinoa Willd.) extracts: Impact of pH- and heat-induced aggregation

Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems

Microbial transglutaminase induced modification of wheat gliadin based nanoparticles and its impact on their air-water interfacial properties

Air-water interfacial and foaming properties of nanoparticles based on commercial and lab-scale isolated maize (Zea mays L.) zein

The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents

Impact of chitosan and/or transglutaminase treatment on the colloidal stability and air-water interfacial properties of gliadin based nanoparticles

The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour

Extractability and chromatographic separation of proteins from potato (Solanum tuberosum L.) trimmings

Understanding the air-water interfacial behavior of suspensions of wheat gliadin nanoparticles

Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods

Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system

Understanding the impact of water-extractable cereal flour constituents on network formation in gluten-starch dough

Ball milling alters the extractability and colloidal state of oat proteins

Heat treatment as a food-grade strategy to increase the stability of whey protein particles under food system relevant conditions

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