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1

An explanation for the combined effect of xylanase–glucose oxidase in dough systems

Cristina Primo-Martín, Mingwei Wang, Wim J Lichtendonk, Johan J Plijter, Robert J Hamer

Journal:

Journal of the Science of Food and Agriculture

Year:

2005

Language:

english

File:

PDF, 197 KB

english, 2005

2

The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough

Clyde Don, Wim J. Lichtendonk, Johan J. Plijter, Ton van Vliet, Rob J. Hamer

Journal:

Journal of Cereal Science

Year:

2005

Language:

english

File:

PDF, 475 KB

english, 2005

3

Extraction and fractionation of wheat flour proteins

Aris Graveland, Pieter Bosveld, Willem J. Lichtendonk, H. E. Hans Moonen, Auke Scheepstra

Journal:

Journal of the Science of Food and Agriculture

Year:

1982

Language:

english

File:

PDF, 1.12 MB

english, 1982

4

The effect ofN-acetyl-L-cysteine on the viscosity of ileal neobladder mucus

B. Schrier, W. Lichtendonk, J. Witjes

Journal:

World Journal of Urology

Year:

2002

Language:

english

File:

PDF, 85 KB

english, 2002

5

AN IMPROVED INSTRUMENTAL CHARACTERIZATION OF MECHANICAL AND ACOUSTIC PROPERTIES OF CRISPY CELLULAR SOLID FOOD

EVA M. CASTRO-PRADA, HANNEMIEKE LUYTEN, WIM LICHTENDONK, ROB J. HAMER, TON VAN VLIET

Journal:

Journal of Texture Studies

Year:

2007

Language:

english

File:

PDF, 500 KB

english, 2007

6

Glutenin Macropolymer: a Gel Formed by Glutenin Particles

C. Don, W. Lichtendonk, J.J. Plijter, R.J. Hamer

Journal:

Journal of Cereal Science

Year:

2003

Language:

english

File:

PDF, 491 KB

english, 2003

7

Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough

Clyde Don, Wim J. Lichtendonk, Johan J. Plijter, Rob J. Hamer

Journal:

Journal of Cereal Science

Year:

2003

Language:

english

File:

PDF, 310 KB

english, 2003

8

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

P.L. Weegels, R. Orsel, A.M. van de Pijpekamp, W.J. Lichtendonk, R.J. Hamer, J.D. Schofield

Journal:

Journal of Cereal Science

Year:

1995

Language:

english

File:

PDF, 736 KB

english, 1995

9

Superoxide involvement in the reduction of disulfide bonds of wheat gel proteins

A. Graveland, P. Bosveld, W.J. Lichtendonk, J.H.E. Moonen

Journal:

Biochemical and Biophysical Research Communications

Year:

1980

Language:

english

File:

PDF, 407 KB

english, 1980

10

Isolation and characterisation of (3-methoxy-4-hydroxyphenyl)-β-cellotrioside from wheat flour; a substance involved in the reduction of disulphide-linked glutenin aggregates

Graveland, A., Bosveld, P., Lichtendonk, W.J., Moonen, J.H.E.

Journal:

Journal of Cereal Science

Year:

1984

Language:

english

File:

PDF, 438 KB

english, 1984

11

A model for the molecular structure of the glutenins from wheat flour

Graveland, A., Bosveld, P., Lichtendonk, W.J., Marseille, J.P., Moonen, J.H.E., Scheepstra, A.

Journal:

Journal of Cereal Science

Year:

1985

Language:

english

File:

PDF, 2.24 MB

english, 1985

12

Ileal Digestibility and Urinary Excretion of D-Xylose and L-Arabinose in Ileostomized Adult Roosters

SCHUTTE, J. B., van LEEUWEN, P., LICHTENDONK, W. J.

Journal:

Poultry Science

Year:

1991

Language:

english

File:

PDF, 646 KB

english, 1991