Search Results - Weegels, P.L.

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  1. 1
    Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

    Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters by Weegels, P.L., van de Pijpekamp, A.M., Graveland, A., Hamer, R.J., Schofield, J.D.

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  2. 2
    Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. II. Changes in Composition

    Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. II. Changes in Composition by Weegels, P.L., Hamer, R.J., Schofield, J.D.

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  3. 3
    Effect of Water Unextractable Solids on Gluten Formation and Properties: Mechanistic Considerations

    Effect of Water Unextractable Solids on Gluten Formation and Properties: Mechanistic Considerations by Wang, M., Hamer, R.J., van Vliet, T., Gruppen, H., Marseille, H., Weegels, P.L.

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  4. 4
    RP–HPLC and Capillary Electrophoresis of Subunits from Glutenin Isolated by SDS and Osborne Fractionation

    RP–HPLC and Capillary Electrophoresis of Subunits from Glutenin Isolated by SDS and Osborne Fractionation by Weegels, P.L., Hamer, R.J., Schofield, J.D.

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  5. 5
    Functional Properties of Wheat Glutenin

    Functional Properties of Wheat Glutenin by Weegels, P.L., Hamer, R.J., Schofield, J.D.

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  6. 6
    Factors associated with dough stickiness as sensed by attenuated total reflectance infrared spectroscopy

    Factors associated with dough stickiness as sensed by attenuated total reflectance infrared spectroscopy by Velzen, E.J.J. van, Duynhoven, J.P.M. van, Pudney, P, Weegels, P.L, Maas, J.H. van der

    Published in Cereal chemistry
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  7. 7
    Effect of storage time and temperature on rheological and microstructural properties of gluten

    Effect of storage time and temperature on rheological and microstructural properties of gluten by Nicolas, Y, Smit, R.J.M, Aalst, H. van, Esselink, F.J, Weegels, P.L, Agterof, W.G.M

    Published in Cereal chemistry
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  8. 8
    Effect of water unextractable solids on gluten formation and properties: mechanistic consideration

    Effect of water unextractable solids on gluten formation and properties: mechanistic consideration by Wang, M, Hamer, R.J, Vliet, T., van, Gruppen, H, Marseille, H, Weegels, P.L

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  9. 9
    Functional Properties of LowMrWheat Proteins.III. Effects on Composition of the Glutenin Macropolymer During Dough Mixing and Resting

    Functional Properties of LowMrWheat Proteins.III. Effects on Composition of the Glutenin Macropolymer During Dough Mixing and Resting by Weegels, P.L., Hamer, R.J., Schofield, J.D.

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  10. 10
    Functional properties of low Mr wheat proteins. II. Effects on dough properties

    Functional properties of low Mr wheat proteins. II. Effects on dough properties by Weegels, P.L., Orsel, R., van de Pijpekamp, A.M., Lichtendonk, W.J., Hamer, R.J., Schofield, J.D.

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  11. 11
    Functional properties of low Mr wheat proteins. III. Effects on composition of the glutenin macropolymer during dough mixing and resting

    Functional properties of low Mr wheat proteins. III. Effects on composition of the glutenin macropolymer during dough mixing and resting by Weegels, P.L, Hamer, R.J, Schofield, J.D

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