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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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Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof‐of‐Concept

Journal of food science, 2018-08, Vol.83 (8), p.2119-2126

2018

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Exploring the Relationship between Structural and Air–Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range

Journal of agricultural and food chemistry, 2017-02, Vol.65 (6), p.1263-1271

2017

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Impact of casein and egg white proteins on the structure of wheat gluten‐based protein‐rich food

Journal of the science of food and agriculture, 2016-02, Vol.96 (3), p.757-763

2016

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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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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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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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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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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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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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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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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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Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach

Food chemistry, 2024-03, Vol.435, p.137601-137601, Article 137601

2024

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Investigation of the link between first-order kinetic models of the in vitro digestion of native starches and the accompanying changes in their crystallinity and structure

Carbohydrate polymers, 2024-11, Vol.343, p.122440, Article 122440

2024

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Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates

Journal of food science, 2024-02, Vol.89 (2), p.925-940

2024

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

Food chemistry, 2020-07, Vol.319, p.126565-126565, Article 126565

2020

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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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Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making

Food research international, 2018-10, Vol.112, p.299-311

2018

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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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1H Diffusion-Ordered Nuclear Magnetic Resonance Spectroscopic Analysis of Water-Extractable Arabinoxylan in Wheat (Triticum aestivum L.) Flour

Journal of agricultural and food chemistry, 2021-04, Vol.69 (13), p.3912-3922

2021

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1 H Diffusion-Ordered Nuclear Magnetic Resonance Spectroscopic Analysis of Water-Extractable Arabinoxylan in Wheat ( Triticum aestivum L.) Flour

Journal of agricultural and food chemistry, 2021-04, Vol.69 (13), p.3912-3922

2021

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Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour

Food and bioprocess technology, 2020, Vol.13 (1), p.159-171

2020

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The particle sizes of milled wheat fractions affect the in vitro starch digestibility and quality parameters of wire-cut cookies made thereof

Food & function, 2024-07, Vol.15 (15), p.7974-7987

2024

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Cereal protein-based nanoparticles as agents stabilizing air–water and oil–water interfaces in food systems

Current opinion in food science, 2019-02, Vol.25, p.19-27

2019

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

Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof‐of‐Concept

Exploring the Relationship between Structural and Air–Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range

Impact of casein and egg white proteins on the structure of wheat gluten‐based protein‐rich food

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

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

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

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

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

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

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

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

Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach

Investigation of the link between first-order kinetic models of the in vitro digestion of native starches and the accompanying changes in their crystallinity and structure

Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates

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

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

Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making

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

1H Diffusion-Ordered Nuclear Magnetic Resonance Spectroscopic Analysis of Water-Extractable Arabinoxylan in Wheat (Triticum aestivum L.) Flour

1 H Diffusion-Ordered Nuclear Magnetic Resonance Spectroscopic Analysis of Water-Extractable Arabinoxylan in Wheat ( Triticum aestivum L.) Flour

Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour

The particle sizes of milled wheat fractions affect the in vitro starch digestibility and quality parameters of wire-cut cookies made thereof

Cereal protein-based nanoparticles as agents stabilizing air–water and oil–water interfaces in food systems

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