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22篇 您的检索式：作者名="Lagrain"

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	题名	作者	年代	出处	被引量
1	Effect of temperature,time and wheat gluten moisture content on wheat gluten network formation during thermomolding显示文摘	JANSENS K J A LAGRAIN B ROMBOUTS I		0，，：	1
2	Molecular basis of pro- cessing wheat gluten toward biobased materials显示文摘	Lagrain B Goderis B Brijs K		0，，03：	1
3	Mechanism of gliadin-glutenin cross-linking during hydrothermal treatment显示文摘	LAGRAIN B THEWISSEN B G BRIJS K	2008	Food Chemistry2008，107，2：	1
4	Impact of potassium bromate and potassium iodate in a pound cake system显示文摘	WILDERJANS E LAGRAIN B BRUS K	2010	Journal of Agricultural and Food Chemistry2010，58，10：	1
5	E-Elimination reactions and formation of covalent cross-links in gliadin during heating at alka- line pH显示文摘	ROMBOUTS I LAGRAIN B BRIJS K	2010	Journal of Cereal Science2010，52，3：	1
6	Importance of gluten and starch for structural and textural properties of crumb from fresh and stored bread 显示文摘	Lagrain B Wilderjans E Glorieux C	2012	Food Biophysics2012，7，2：	1
7	The impact of heating and cooling on the physico-chemical properties of wheat gluten-water suspensions显示文摘	Lagrain B Brijs K Veraverbeke W S	2005	Journal of Cereal Science2005，42，3：	1
8	Molecular basis of processing wheat gluten toward bio-based materials显示文摘	LAGRAIN B GODERIS B BRIJS K	2010	Microbiology and Molecular Biology Reviews2010，11，：	1
9	Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment显示文摘	Bert Lagrain Kristof Brijs Jan A. Delcour	2006	Journal of Cereal Science2006，，1：	1
10	Mechanism of glia- din-glutenin cross-linking during hydrothermal treatment显示文摘	Lagrain B Thewissen B G Brijs K	2008	Food Chemistry2008，107，2：	1
11	Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment显示文摘	LAGRAIN B BRIJS K DELCOUR J A	2006	Journal of Cereal Science2006，，4：	1
12	Endogenous redox agents and enzymes that affect protein network formation during breadmakingA review显示文摘	JOYE I J LAGRAIN B Delcour J A	2009	Journal of Cereal Science2009，50，1：	1
13	Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products显示文摘	Jan A. Delcour* Iris J. Joye Bram Pareyt Edith Wilderjans Kristof Brijs Bert Lagrain	2012	Annual Review of Food Science and Technology2012，，：	1
14	Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems 显示文摘	Bosmans G M Lagrain B Deleu L J	2012	Journal of Agricultural and Food Chemistr)2012，60，21：	1
15	Molecular basis of processing wheat gluten toward biobased materials显示文摘	LAGRAIN B GODERIS B BRIJS K	2010	Biomacromolecules2010，11，：	1
16	Mechanism of gliadin-glutcnin cross-linking during hydrothermal treatment显示文摘	LAGRAIN B THEWISSEN B G BRIJS K	2008	Food Chemistry2008，107，2：	1
17	Impact of thermostable amylases during bread making on wheat bread crumb structure and texture显示文摘	Bert Lagrain Pedro Leman Hans Goesaert	2008	Food Research International2008，41，：	1
18	Identification of Isopeptide honds in heat-treated wheat gluten peptides显示文摘	Rombouts I Lagrain B	2011	Journal of agricultural and food chemistry2011，59，：	1
19	The impact of heating and cooling on the physieo - chemical properties of wheat gluten - water suspensions 显示文摘	Lagrain B Brijs K Veraverbeke W S	2005	Journal of Cereal Sci- ence2005，42，3：	1
20	Reaction kinetics of gliadinglutenin cross-linking in model systems and in bread making显示文摘	Lagrain B Brijs K Delcour JA	2008	J Agric Food Chem2008，56，10：	1

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