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Biopolymer interactions, water dynamics, and bread crumb firming.The impact of baking time and bread storage temperature on bread crumb properties.Wheat gluten functionality as a quality determinant in cereal-based food products.Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.Identification of intact high molecular weight glutenin subunits from the wheat proteome using combined liquid chromatography-electrospray ionization mass spectrometryImpact of amylases on biopolymer dynamics during storage of straight-dough wheat bread.Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study.Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry.Molecular basis of processing wheat gluten toward biobased materials.The kinetics of β-elimination of cystine and the formation of lanthionine in gliadin.Impact of potassium bromate and potassium iodate in a pound cake system.Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing.Impact of redox agents on the extractability of gluten proteins during bread making.Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factorRelative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheatsMaterial properties determining insecticidal activity of activated carbon on the pharaoh ant (Monomorium pharaonis)Heat-Induced Cross-Linking and Degradation of Wheat Gluten, Serum Albumin, and Mixtures ThereofWheat Gluten Amino Acid Analysis by High-Performance Anion-Exchange Chromatography with Integrated Pulsed Amperometric DetectionCross-linking of wheat gluten proteins during production of hard pretzelsKinetics of Heat-Induced Polymerization of GliadinIdentification of Isopeptide Bonds in Heat-Treated Wheat Gluten PeptidesWheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detectionA sustainable wood biorefinery for low-carbon footprint chemicals production
P50
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P50
description
researcher ORCID ID = 0000-0002-9707-1977
@en
wetenschapper
@nl
name
Bert Lagrain
@ast
Bert Lagrain
@en
Bert Lagrain
@es
Bert Lagrain
@nl
type
label
Bert Lagrain
@ast
Bert Lagrain
@en
Bert Lagrain
@es
Bert Lagrain
@nl
prefLabel
Bert Lagrain
@ast
Bert Lagrain
@en
Bert Lagrain
@es
Bert Lagrain
@nl
P106
P21
P31
P496
0000-0002-9707-1977