Search Results - THEWISSEN, Bert G

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  1. 1
    Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment

    Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment by Lagrain, Bert, Thewissen, Bert G., Brijs, Kristof, Delcour, Jan A.

    Published in Food chemistry
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  2. 2
    Foaming Properties of Wheat Gliadin

    Foaming Properties of Wheat Gliadin by Thewissen, Bert G, Celus, Inge, Brijs, Kristof, Delcour, Jan A

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  3. 3
    Impact of Redox Agents on the Extractability of Gluten Proteins during Bread Making

    Impact of Redox Agents on the Extractability of Gluten Proteins during Bread Making by Lagrain, Bert, Thewissen, Bert G, Brijs, Kristof, Delcour, Jan A

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  4. 4
    Foaming properties of tryptic gliadin hydrolysate peptide fractions

    Foaming properties of tryptic gliadin hydrolysate peptide fractions by Thewissen, Bert G., Celus, Inge, Brijs, Kristof, Delcour, Jan A.

    Published in Food chemistry
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  5. 5
    Fractionation of tryptic gliadin hydrolysates based on proline levels

    Fractionation of tryptic gliadin hydrolysates based on proline levels by Thewissen, Bert G., Celus, Inge, Brijs, Kristof, Delcour, Jan A.

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  6. 6
    Inhibition of angiotensin I-converting enzyme by wheat gliadin hydrolysates

    Inhibition of angiotensin I-converting enzyme by wheat gliadin hydrolysates by Thewissen, Bert G., Pauly, Anneleen, Celus, Inge, Brijs, Kristof, Delcour, Jan A.

    Published in Food chemistry
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  7. 7
    Inhibition of angiotensin 1-converting enzyme by wheat gliadin hydrolysates

    Inhibition of angiotensin 1-converting enzyme by wheat gliadin hydrolysates by THEWISSEN, Bert G, PAULY, Anneleen, CELUS, Inge, BRIJS, Kristof, DELCOUR, Jan A

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