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1

Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

Delcour, Jan A., Joye, Iris J., Pareyt, Bram, Wilderjans, Edith, Brijs, Kristof, Lagrain, Bert

Journal:

Annual Review of Food Science and Technology

Year:

2012

Language:

english

File:

PDF, 586 KB

english, 2012

2

Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor

Jayaram, Vinay B., Cuyvers, Sven, Lagrain, Bert, Verstrepen, Kevin J., Delcour, Jan A., Courtin, Christophe M.

Journal:

Year:

2013

Language:

english

File:

PDF, 886 KB

english, 2013

3

Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment

Bert Lagrain, Kristof Brijs, Jan A. Delcour

Journal:

Journal of Cereal Science

Year:

2006

Language:

english

File:

PDF, 135 KB

english, 2006

4

Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats

Annelies E. Duyvejonck, Bert Lagrain, Bram Pareyt, Christophe M. Courtin, Jan A. Delcour

Journal:

Journal of Cereal Science

Year:

2011

Language:

english

File:

PDF, 253 KB

english, 2011

5

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

Lagrain, Bert, Thewissen, Bert G., Brijs, Kristof, Delcour, Jan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2007

Language:

english

File:

PDF, 285 KB

english, 2007

6

Kinetics of Heat-Induced Polymerization of Gliadin

Lagrain, Bert, Rombouts, Ine, Brijs, Kristof, Delcour, Jan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2011

Language:

english

File:

PDF, 1.66 MB

english, 2011

7

Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment

Bert Lagrain, Bert G. Thewissen, Kristof Brijs, Jan A. Delcour

Journal:

Year:

2008

Language:

english

File:

PDF, 207 KB

english, 2008

8

Cross-linking of wheat gluten proteins during production of hard pretzels

Rombouts, Ine, Lagrain, Bert, Brijs, Kristof, Delcour, Jan A.

Journal:

Year:

2012

Language:

english

File:

PDF, 523 KB

english, 2012

9

Endogenous redox agents and enzymes that affect protein network formation during breadmaking – A review

Iris J. Joye, Bert Lagrain, Jan A. Delcour

Journal:

Journal of Cereal Science

Year:

2009

Language:

english

File:

PDF, 371 KB

english, 2009

10

Impact of thermostable amylases during bread making on wheat bread crumb structure and texture

Bert Lagrain, Pedro Leman, Hans Goesaert, Jan A. Delcour

Journal:

Food Research International

Year:

2008

Language:

english

File:

PDF, 708 KB

english, 2008

11

The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles

Rombouts, Ine, Jansens, Koen J.A., Lagrain, Bert, Delcour, Jan A., Zhu, Ke-Xue

Journal:

Journal of Cereal Science

Year:

2014

Language:

english

File:

PDF, 294 KB

english, 2014

12

Importance of crosslinking and disulfide bridge reduction for the mechanical properties of rigid wheat gluten bioplastics compression molded with thiol and/or disulfide functionalized additives

Jansens, Koen J. A., Bruyninckx, Kevin, Redant, Lore, Lagrain, Bert, Brijs, Kristof, Goderis, Bart, Smet, Mario, Delcour, Jan A.

Journal:

Journal of Applied Polymer Science

Year:

2014

Language:

english

File:

PDF, 443 KB

english, 2014

13

Characterization of Kafirins in Algerian Sorghum Cultivars

Mokrane, Hind, Lagrain, Bert, Gebruers, Kurt, Courtin, Christophe M., Brijs, Kristof, Proost, Paul, Delcour, Jan A.

Journal:

Cereal Chemistry

Year:

2009

Language:

english

File:

PDF, 532 KB

english, 2009

14

Reductive lignocellulose fractionation into soluble lignin-derived phenolic monomers and dimers and processable carbohydrate pulps

Van den Bosch, S., Schutyser, W., Vanholme, R., Driessen, T., Koelewijn, S.-F., Renders, T., De Meester, B., Huijgen, W. J. J., Dehaen, W., Courtin, C. M., Lagrain, B., Boerjan, W., Sels, B. F.

Journal:

Energy & Environmental Science

Year:

2015

Language:

english

File:

PDF, 2.89 MB

english, 2015

15

Structural analysis and resistivity measurements of InAs and GaSb fins on 300 mm Si for vertical (T)FET

Mols, Y., Bogdanowicz, J., Favia, P., Lagrain, P., Guo, W., Bender, H., Kunert, B.

Journal:

Journal of Applied Physics

Year:

2019

Language:

english

File:

PDF, 3.88 MB

english, 2019

16

Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing

Charlotte Bruneel, Bert Lagrain, Kristof Brijs, Jan A. Delcour

Journal:

Year:

2011

Language:

english

File:

PDF, 301 KB

english, 2011

17

Maltogenic amylase has a non-typical impact on the molecular and rheological properties of starch

Pedro Leman, Hans Goesaert, Greet E. Vandeputte, Bert Lagrain, Jan A. Delcour

Journal:

Carbohydrate Polymers

Year:

2005

Language:

english

File:

PDF, 513 KB

english, 2005

18

Wheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection

Ine Rombouts, Lieve Lamberts, Inge Celus, Bert Lagrain, Kristof Brijs, Jan A. Delcour

Journal:

Journal of Chromatography A

Year:

2009

Language:

english

File:

PDF, 319 KB

english, 2009

19

Determination of S-Adenosyl-l-methionine in Fruits by Capillary Electrophoresis

Bram Van de Poel, Inge Bulens, Pieter Lagrain, Jeroen Pollet, Maarten L. A. T. M. Hertog, Jeroen Lammertyn, Maurice P. De Proft, Bart M. Nicolaï, Annemie H. Geeraerd

Journal:

Phytochemical Analysis

Year:

2010

Language:

english

File:

PDF, 767 KB

english, 2010

20

Importance of Gluten and Starch for Structural and Textural Properties of Crumb from Fresh and Stored Bread

B. Lagrain, E. Wilderjans, C. Glorieux, J. A. Delcour

Journal:

Food Biophysics

Year:

2012

Language:

english

File:

PDF, 395 KB

english, 2012

21

The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions

Bert Lagrain, Kristof Brijs, Wim S. Veraverbeke, Jan A. Delcour

Journal:

Journal of Cereal Science

Year:

2005

Language:

english

File:

PDF, 156 KB

english, 2005

22

Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review

Iris J. Joye, Bert Lagrain, Jan A. Delcour

Journal:

Journal of Cereal Science

Year:

2009

Language:

english

File:

PDF, 314 KB

english, 2009

23

β-Elimination reactions and formation of covalent cross-links in gliadin during heating at alkaline pH

Ine Rombouts, Bert Lagrain, Kristof Brijs, Jan A. Delcour

Journal:

Journal of Cereal Science

Year:

2010

Language:

english

File:

PDF, 359 KB

english, 2010

24

The impact of redox agents on sugar-snap cookie making

Bram Pareyt, Bénédicte Van Steertegem, Kristof Brijs, Bert Lagrain, Jan A. Delcour

Journal:

Journal of Cereal Science

Year:

2010

Language:

english

File:

PDF, 1.22 MB

english, 2010

25

Effect of temperature, time and wheat gluten moisture content on wheat gluten network formation during thermomolding

Koen J.A. Jansens, Bert Lagrain, Ine Rombouts, Kristof Brijs, Mario Smet, Jan A. Delcour

Journal:

Journal of Cereal Science

Year:

2011

Language:

english

File:

PDF, 334 KB

english, 2011

26

Heat-Induced Cross-Linking and Degradation of Wheat Gluten, Serum Albumin, and Mixtures Thereof

Rombouts, Ine, Lagrain, Bert, Delcour, Jan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2012

Language:

english

File:

PDF, 869 KB

english, 2012

27

Non-contact ultrasound characterization of bread crumb: Application of the Biot–Allard model

B. Lagrain, L. Boeckx, E. Wilderjans, J.A. Delcour, W. Lauriks

Journal:

Food Research International

Year:

2006

Language:

english

File:

PDF, 780 KB

english, 2006

28

Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours

Annelies E. Duyvejonck, Bert Lagrain, Emmie Dornez, Jan A. Delcour, Christophe M. Courtin

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2012

Language:

english

File:

PDF, 426 KB

english, 2012

29

Colorimetric determination of dehydroalanine in wheat gluten

Ine Rombouts, Bert Lagrain, Kristof Brijs, Jan A. Delcour

Journal:

Journal of Cereal Science

Year:

2011

Language:

english

File:

PDF, 193 KB

english, 2011

30

A reassessment of the electrophoretic mobility of high molecular weight glutenin subunits of wheat

Lagrain, Bert, Rombouts, Ine, Wieser, Herbert, Delcour, Jan A., Koehler, Peter

Journal:

Journal of Cereal Science

Year:

2012

Language:

english

File:

PDF, 388 KB

english, 2012

31

Impact of Amylases on Biopolymer Dynamics during Storage of Straight-Dough Wheat Bread

Bosmans, Geertrui M., Lagrain, Bert, Fierens, Ellen, Delcour, Jan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 785 KB

english, 2013

32

Reaction Kinetics of Gliadin−Glutenin Cross-Linking in Model Systems and in Bread Making

Lagrain, Bert, Brijs, Kristof, Delcour, Jan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2008

Language:

english

File:

PDF, 480 KB

english, 2008

33

The impact of baking time and bread storage temperature on bread crumb properties

Bosmans, Geertrui M., Lagrain, Bert, Fierens, Ellen, Delcour, Jan A.

Journal:

Year:

2013

Language:

english

File:

PDF, 957 KB

english, 2013

34

Impact of Acid and Alkaline Pretreatments on the Molecular Network of Wheat Gluten and on the Mechanical Properties of Compression-Molded Glassy Wheat Gluten Bioplastics

Jansens, Koen J. A., Lagrain, Bert, Brijs, Kristof, Goderis, Bart, Smet, Mario, Delcour, Jan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 394 KB

english, 2013

35

Crosslinks in wheat gluten films with hexagonal close-packed protein structures

Rombouts, Ine, Lagrain, Bert, Delcour, Jan A., Türe, Hasan, Hedenqvist, Mikael S., Johansson, Eva, Kuktaite, Ramune

Journal:

Industrial Crops and Products

Year:

2013

Language:

english

File:

PDF, 981 KB

english, 2013

36

The primary structure of wheat glutenin subunit 1Dx2 revealed by electrospray ionization mass spectrometry

Lagrain, Bert, Rombouts, Ine, Delcour, Jan A., Koehler, Peter

Journal:

Journal of Cereal Science

Year:

2014

Language:

english

File:

PDF, 788 KB

english, 2014

37

The fetal biparietal diameter

Vrijens, M., Defoort, P., Thiery, M., Lagrain, C., Raick, A.

Journal:

European Journal of Obstetrics & Gynecology and Reproductive Biology

Year:

1976

Language:

english

File:

PDF, 603 KB

english, 1976

38

Effect of molding conditions and moisture content on the mechanical properties of compression molded glassy, wheat gluten bioplastics

Jansens, Koen J.A., Vo Hong, Nhan, Telen, Lien, Brijs, Kristof, Lagrain, Bert, Van Vuure, Aart Willem, Van Acker, Karel, Verpoest, Ignaas, Van Puyvelde, Peter, Goderis, Bart, Smet, Mario, Delcour, Jan

Journal:

Industrial Crops and Products

Year:

2013

Language:

english

File:

PDF, 858 KB

english, 2013

39

Storage of parbaked bread affects shelf life of fully baked end product: A 1H NMR study

Bosmans, Geertrui M., Lagrain, Bert, Ooms, Nand, Fierens, Ellen, Delcour, Jan A.

Journal:

Year:

2014

Language:

english

File:

PDF, 565 KB

english, 2014

40

Importance of Thiol-Functionalized Molecules for the Structure and Properties of Compression-Molded Glassy Wheat Gluten Bioplastics

Jansens, Koen J. A., Lagrain, Bert, Brijs, Kristof, Goderis, Bart, Smet, Mario, Delcour, Jan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 1.23 MB

english, 2013

41

Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems

Bosmans, Geertrui M., Lagrain, Bert, Deleu, Lomme J., Fierens, Ellen, Hills, Brian P., Delcour, Jan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2012

Language:

english

File:

PDF, 1.18 MB

english, 2012

42

Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming

Bosmans, Geertrui M., Lagrain, Bert, Ooms, Nand, Fierens, Ellen, Delcour, Jan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 765 KB

english, 2013

43

Identification of Isopeptide Bonds in Heat-Treated Wheat Gluten Peptides

Rombouts, Ine, Lagrain, Bert, Brunnbauer, Markus, Koehler, Peter, Brijs, Kristof, Delcour, Jan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2011

Language:

english

File:

PDF, 1009 KB

english, 2011

44

The Kinetics of β-Elimination of Cystine and the Formation of Lanthionine in Gliadin

Lagrain, Bert, De Vleeschouwer, Kristel, Rombouts, Ine, Brijs, Kristof, Hendrickx, Marc E., Delcour, Jan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 1.78 MB

english, 2010

45

Impact of Potassium Bromate and Potassium Iodate in a Pound Cake System

Wilderjans, Edith, Lagrain, Bert, Brijs, Kristof, Delcour, Jan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 1.36 MB

english, 2010

46

Molecular Basis of Processing Wheat Gluten toward Biobased Materials

Lagrain, Bert, Goderis, Bart, Brijs, Kristof, Delcour, Jan A.

Journal:

Biomacromolecules

Year:

2010

Language:

english

File:

PDF, 705 KB

english, 2010

47

Bio-Based Nitriles from the Heterogeneously Catalyzed Oxidative Decarboxylation of Amino Acids

Claes, Laurens, Matthessen, Roman, Rombouts, Ine, Stassen, Ivo, De Baerdemaeker, Trees, Depla, Diederik, Delcour, Jan A., Lagrain, Bert, De Vos, Dirk E.

Journal:

Year:

2015

Language:

english

File:

PDF, 1.44 MB

english, 2015

48

Baking Gradients Cause Heterogeneity in Starch and Proteins in Pound Cake

Wilderjans, E., Kerckhofs, G., Lagrain, B., Brijs, K., Wevers, M., Delcour, J. A.

Journal:

Cereal Chemistry

Year:

2010

Language:

english

File:

PDF, 442 KB

english, 2010

49

Impact of casein and egg white proteins on the structure of wheat gluten-based protein-rich food

Wouters, Arno GB, Rombouts, Ine, Lagrain, Bert, Delcour, Jan A

Journal:

Journal of the Science of Food and Agriculture

Year:

2015

Language:

english

File:

PDF, 824 KB

english, 2015

50

Ruthenium-catalyzed aerobic oxidative decarboxylation of amino acids: a green, zero-waste route to biobased nitriles

Claes, Laurens, Verduyckt, Jasper, Stassen, Ivo, Lagrain, Bert, De Vos, Dirk E.

Journal:

Chemical Communications

Year:

2015

Language:

english

File:

PDF, 1.37 MB

english, 2015

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