Effect of Water Unextractable Solids on Gluten Formation and Properties: Mechanistic Considerations von Wang, M., Hamer, R.J., van Vliet, T., Gruppen, H., Marseille, H., Weegels, P.L.

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Functional Properties of Wheat Glutenin von Weegels, P.L., Hamer, R.J., Schofield, J.D.

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Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. II. Changes in Composition von Weegels, P.L., Hamer, R.J., Schofield, J.D.

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Effects on Gluten of Heating at Different Moisture Contents. I. Changes in Functional Properties von Weegels, P.L., Verhoek, J.A., de Groot, A.M.G., Hamer, R.J.

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Large-scale Separation of Gliadins and their Bread-making quality von Weegels, P.L., Marseille, J.P., Bosveld, P., Hamer, R.J.

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Effect of storage time and temperature on rheological and microstructural properties of gluten von Nicolas, Y, Smit, R.J.M, Aalst, H. van, Esselink, F.J, Weegels, P.L, Agterof, W.G.M

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Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters von Weegels, P.L., van de Pijpekamp, A.M., Graveland, A., Hamer, R.J., Schofield, J.D.

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Functional properties of low Mr wheat proteins. II. Effects on dough properties von Weegels, P.L., Orsel, R., van de Pijpekamp, A.M., Lichtendonk, W.J., Hamer, R.J., Schofield, J.D.

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Prediction of the breadmaking quality of wheat: the Use of HMW glutenin-A subunit-based quality scoring systems von Hamer, R.J., Weegels, P.L., Marseille, J.P.

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Functional properties of low Mr wheat proteins. III. Effects on composition of the glutenin macropolymer during dough mixing and resting von Weegels, P.L, Hamer, R.J, Schofield, J.D

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RP–HPLC and Capillary Electrophoresis of Subunits from Glutenin Isolated by SDS and Osborne Fractionation von Weegels, P.L., Hamer, R.J., Schofield, J.D.

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Progress in Dough Processing from Unilever Research and Development von Weegels, Peter L

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Theoretical considerations on the directionality in polymerization mechanism and polymer type von Weegels, Peter Louis

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Factors associated with dough stickiness as sensed by attenuated total reflectance infrared spectroscopy von Velzen, E.J.J. van, Duynhoven, J.P.M. van, Pudney, P, Weegels, P.L, Maas, J.H. van der

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Quantitative assessment of gas cell development during the proofing of dough by magnetic resonance imaging and image analysis von Duynhoven, J.P.M, Kempen, G.M.P. van, Sluis, R. van, Rieger, B, Weegels, P, Vliet, L.J. van, Nicolay, K

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Factors affecting the extractability of the glutenin macropolymer von Weegels, P.L, Flissebaalje, T, Hamer, R.J

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Functional Properties of Low Mr Wheat Proteins. I. Isolation, Characterization and Comparison with Other Reported Low Mr wheat Proteins von Prieto, J.-A., Weegels, P.L., Hamer, R.J.

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Effects on Gluten of Heating at Different Moisture Contents. II. Changes in Physico-Chemical Properties and Secondary Structure von Weegels, P.L., de Groot, A.M.G., Verhoek, J.A., Hamer, R.J.

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Calcium supplementation: effect on blood pressure and urinary mineral excretion in normotensive male lactoovovegetarians and omnivores von Aalberts, JS, Weegels, PL, van der Heijden, L, Borst, MH, Burema, J, Hautvast, JG, Kouwenhoven, T

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Enzymes as a processing aid in the separation of wheat flour into starch and gluten von Weegels, P.L. (TNO Biotechnology and Chemistry Inst., Zeist (Netherlands). Dept. of Biochemistry and Physical Chemistry), Marseille, J.P, Hamer, R.J

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