Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread von Verbauwhede, Annelien E., Lambrecht, Marlies A., Fierens, Ellen, Hermans, Senne, Shegay, Oksana, Brijs, Kristof, Delcour, Jan A.

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Microscopic investigation of the formation of a thermoset wheat gluten network in a model system relevant for bread making von Verbauwhede, Annelien E., Lambrecht, Marlies A., Jekle, Mario, Lucas, Isabelle, Fierens, Ellen, Shegay, Oksana, Brijs, Kristof, Delcour, Jan A.

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Impact of aqualysin 1 peptidase from Thermus aquaticus on molecular scale changes in the wheat gluten network during bread baking von Verbauwhede, Annelien E., Lambrecht, Marlies A., Fierens, Ellen, Shegay, Oksana, Brijs, Kristof, Delcour, Jan A.

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Heat‐sensitive inhibition of aqualysin 1 by protein containing wheat, maize, and barley extracts von Verbauwhede, Annelien E., Lambrecht, Marlies A., Fierens, Ellen, Shegay, Oksana, Brijs, Kristof, Delcour, Jan A.

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Heat-sensitive inhibition of aqualysin 1 by protein containing wheat, maize, and barley extracts von Verbauwhede, Annelien E, Lambrecht, Marlies A, Fierens, Ellen, Shegay, Oksana, Brijs, Kristof, Delcour, Jan A

Volltext

Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread von Verbauwhede, Annelien E, Lambrecht, Marlies A, Fierens, Ellen, Hermans, Senne, Shegay, Oksana, Brijs, Kristof, Delcour, Jan A

Volltext