Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume

(2020) Yamina D.E. Bondt et al.   FOOD HYDROCOLLOIDS

Wheat cultivar and species influence variability of gluten ELISA analyses based on polyclonal and monoclonal antibodies R5 and G12

(2018) Marina Schopf et al.   JOURNAL OF CEREAL SCIENCE

Starch–gluten interactions during gelatinization and its functionality in dough like model systems

(2016) Mario Jekle et al.   FOOD HYDROCOLLOIDS

Gluten and wheat sensitivities – An overview

(2016) Katharina Anne Scherf et al.   JOURNAL OF CEREAL SCIENCE

Relationships between lipase-treated wheat lipid classes and their functional effects in wheat breadmaking

(2016) Monika Schaffarczyk et al.   JOURNAL OF CEREAL SCIENCE

Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: I. Modeling of Rheological and Microstructural Properties

(2012) Mario Jekle et al.   Food Biophysics

A reassessment of the electrophoretic mobility of high molecular weight glutenin subunits of wheat

(2012) Bert Lagrain et al.   JOURNAL OF CEREAL SCIENCE

Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

(2012) Jan A. Delcour et al.   Annual Review of Food Science and Technology

Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy

(2011) M. Jekle et al.   FOOD RESEARCH INTERNATIONAL

Molecular Basis of Processing Wheat Gluten toward Biobased Materials

(2010) Bert Lagrain et al.   BIOMACROMOLECULES

MULTIGRAIN BREAD - ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS

(2010) D. INDRANI et al.   JOURNAL OF TEXTURE STUDIES