Analysis of polysaccharide and proteinaceous macromolecules in beer using asymmetrical flow field-flow fractionation

Characterizing changes in levan physicochemical properties in different pH environments using asymmetric flow field-flow fractionation

(2013) J. Ray Runyon et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Separation and characterization of food macromolecules using field-flow fractionation: A review

(2012) Lars Nilsson   FOOD HYDROCOLLOIDS

Utilization of the Linear Mode of MALDI-TOF Mass Spectrometry in the Study of Glycation During the Malting Process

(2012) Markéta Laštovičková et al.   JOURNAL OF THE INSTITUTE OF BREWING

Turbidity and Haze Formation in Beer - Insights and Overview

(2012) Elisabeth Steiner et al.   JOURNAL OF THE INSTITUTE OF BREWING

β-Glucans and Pentosans and their Degradation Products in Commercial Beers

(2012) Makoto Kanauchi et al.   JOURNAL OF THE INSTITUTE OF BREWING

Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran

(2012) Karin Petersson et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protein changes during malting and brewing with focus on haze and foam formation: a review

(2011) Elisabeth Steiner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Solution behavior of barley β-glucan as studied with asymmetrical flow field-flow fractionation

(2011) Matilda Ulmius et al.   FOOD HYDROCOLLOIDS

Hydrodynamic versus Size Exclusion Chromatography Characterization of Alternan and Comparison to Off-Line MALS

(2010) Samantha L. Isenberg et al.   BIOMACROMOLECULES

Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products

(2010) Mahesh Gupta et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Foaming properties of protein/pectin electrostatic complexes and foam structure at nanoscale

(2010) I. Schmidt et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Structural Changes of Malt Proteins During Boiling

(2009) Bei Jin et al.   MOLECULES