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1 Glutenin macropolymer: A gel formed by glutenin particles
article 2003    
Author: Don, C. · Lichtendonk, W. · Plijter, J.J. · Hamer, R.J.
Keywords: Nutrition · Food technology · GMP · Particle network · SDS unextractable glutenins · Triticum aestivum
[Abstract]

2 Crispy/crunchy crusts of cellular solid foods: A literature review with discussion
article 2004    
Author: Luyten, H. · Plijter, J.J. · Vliet, T. van
Keywords: Nutrition · Food technology · Crystallization · Deformation · Energy dissipation · Macromolecules · Morphology · Plasticizers · Sensory aids · Shock waves · Baking · Consumers · Snacks · Solid foods · Food products
[Abstract]

3 Understanding the link between GMP and dough: From glutenin particles in flour towards developed dough
article 2003    
Author: Don, C. · Lichtendonk, W.J. · Plijter, J.J. · Hamer, R.J.
Keywords: Nutrition · Food technology · Dough development · GMP · GMP-particle size · Mixing · Triticum aestivum
[Abstract]

4 An explanation for the combined effect of xylanase-glucose oxidase in dough systems
article 2005    
Author: Primo-Martín, C. · Wang, M. · Lichtendonk, W.J. · Plijter, J.J. · Hamer, R.J.
Keywords: Nutrition · Food technology · Arabinoxylans · Glucose oxidase · Glutenin macropolymer · Pentosanase · Xylanase
[Abstract]

5 The effect of mixing on glutenin particle properties: Aggregation factors that affect gluten function in dough
article 2005    
Author: Don, C. · Lichtendonk, W.J. · Plijter, J.J. · Vliet, T. van · Hamer, R.J.
Keywords: Nutrition · Food technology · Dough elasticity · Glutenin macropolymer · Glutenin-particles · Hyperaggregation · Mixing
[Abstract]

6 The role of the gluten network in the crispness of bread crust
article 2006    
Author: Primo-Martín, C. · Pijpekamp, A.v.d. · Vliet, T.v. · Jongh, H.H.J.d. · Plijter, J.J. · Hamer, R.J.
Keywords: Nutrition · Food technology · Bread · Crispness · Crust · Enzymes · Water
[Abstract]

Search results also available in MS Excel format.

Showing 1 to 6 of 6 found. | Sort by date