The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg Noodles

Redox agents and N -ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking

(2016) Charlotte Bruneel et al.   FOOD CHEMISTRY

Denaturation and covalent network formation of wheat gluten, globular proteins and mixtures thereof in aqueous ethanol and water

(2016) Marlies A. Lambrecht et al.   FOOD HYDROCOLLOIDS

Impact of extraction and elution media on non-size effects in size exclusion chromatography of proteins

(2015) Marlies A. Lambrecht et al.   JOURNAL OF CHROMATOGRAPHY A

Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

(2014) Man Li et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles

(2014) Ine Rombouts et al.   JOURNAL OF CEREAL SCIENCE

The Effects of Fresh Eggs, Egg White, and Egg Yolk, Separately and in Combination with Salt, on Mixogram Properties

(2013) Bénédicte Van Steertegem et al.   CEREAL CHEMISTRY

Relationship Between Physicochemical Properties of Wheat Flour, Wheat Protein Composition, and Textural Properties of Cooked Chinese White Salted Noodles

(2013) Gary G. Hou et al.   CEREAL CHEMISTRY

Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients

(2013) A. Luyts et al.   FOOD CHEMISTRY

Mechanical and rheological properties of fresh egg pasta as affected by shell egg production factors

(2012) Cristina Alamprese et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Heat-Induced Cross-Linking and Degradation of Wheat Gluten, Serum Albumin, and Mixtures Thereof

(2012) Ine Rombouts et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems

(2012) Geertrui M. Bosmans et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Starch isolation method impacts soft wheat (Triticum aestivum L. cv. Claire) starch puroindoline and lipid levels as well as its functional properties

(2012) Anneleen Pauly et al.   JOURNAL OF CEREAL SCIENCE

Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing

(2011) Charlotte Bruneel et al.   FOOD CHEMISTRY

Quantitative and Qualitative Role of Added Gluten on White Salted Noodles

(2009) Sei Joon Park et al.   CEREAL CHEMISTRY

The impact of the protein network on the pasting and cooking properties of dry pasta products

(2009) Charlotte Bruneel et al.   FOOD CHEMISTRY

Water Diffusion in Buckwheat Noodles and Wheat Noodles during Boiling and Holding as Determined from MRI and Rectangular Cylinder Diffusion Model

(2009) Ikuko MAEDA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Modeling of fresh egg pasta characteristics for egg content and albumen to yolk ratio

(2009) Cristina Alamprese et al.   JOURNAL OF FOOD ENGINEERING

Reaction Kinetics of Gliadin−Glutenin Cross-Linking in Model Systems and in Bread Making

(2008) Bert Lagrain et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Asian noodles: History, classification, raw materials, and processing

(2007) Bin Xiao Fu   FOOD RESEARCH INTERNATIONAL