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在“Elsevier电子期刊”中，命中：7条，耗时：小于0.01 秒

1.The effect of cross-linking additives on the structure and properties of glassy wheat gluten material

作者：Kevin Bruyninckx^a ; ^{Kevin.Bruyninckx@chem.kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Koen J.A. Jansens^b ; ^c ; Jan A. Delcour^b ; ^c ; Mario Smet^a

关键词：DAC ; diacrylate cross-linker (neopentyl glycol diacrylate) ; DAL ; dialdehyde cross-linker (glutaraldehyde) ; DTNB ; 5 ; 5&prime ; -dithio-bis(2-nitrobenzoic acid) ; DTT ; dithiotreitol ; MG ; modified gluten ; NMR ; nuclear magnetic resonance ; rDA ; retro Diels&ndash ; Alder ; SDS ; sodium dodecyl sulfate ; SDSEP ; the level of protein extractable in SDS containing medium ; SDSEPred ; the level of protein extractable in SDS containing medium under reducing conditions ; SH ; thiol ; TAC ; thermally activated cross-linker

刊名：Industrial Crops & Products

出版年：2016

2.Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking

作者：Charlotte Bruneel ; ¹ ; ^{charlotte.bruneel@kuleuven-kulak.be" class="auth_mail" title="E-mail the corresponding author} ; Joke Buggenhout ; Bert Lagrain² ; Kristof Brijs ; Jan A. Delcour

关键词：dm ; dry matter ; DTT ; dithiothreitol ; GS ; glutenin subunit ; GSH ; glutathione ; HMW ; high molecular weight ; HT ; high temperature ; KBrO3 ; potassium bromate ; KIO3 ; potassium iodate ; LMW ; low molecular weight ; MW ; molecular weight ; NEMI ; N-ethylmaleimide ; RH ; relative humidity ; RP-HPLC ; reversed phase high performance liquid chromatography ; SDS ; sodium dodecyl sulfate ; SDSEP ; SDS extractable protein ; SE-HPLC ; size exclusion high performance liquid chromatography ; SH ; thiol ; SS ; disulfide ; TFA ; trifluo

刊名：Food Chemistry

出版年：2016

3.Effect of aqueous and alcoholic shear treatments on the properties of rigid plastics from wheat gluten

作者：Thomas D. Langstraat^a ; ^{thomas.langstraat@chem.kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Koen J.A. Jansens^b ; ^c ; Jan A. Delcour^b ; ^c ; Ignaas Verpoest^d ; ^f ; Peter Van Puyvelde^e ; ^f ; Bart Goderis^a ; ^c ; ^f

关键词：DTT ; dithiothreitol ; GS ; glutenin subunits ; HPLC ; high-performance liquid chromatography ; MW ; molecular weight ; PTFE ; polytetrafluoroethylene ; SDS ; sodium dodecyl sulfate ; SDSEP ; extractable protein with SDS containing medium ; SE-HPLC ; size-exclusion high-performance liquid chromatography ; SH ; sulfhydryl ; SS ; disulfide ; WAXS ; wide-angle x-ray scattering ; WG ; wheat gluten

刊名：Industrial Crops & Products

出版年：2015

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

作者：Koen J.A. Jansens^a ; ^e ; ^{Koen.Jansens@biw.kuleuven.be} ; Nhan Vo Hong^b ; ^f ; Lien Telen^c ; Kristof Brijs^a ; ^e ; Bert Lagrain^a ; ^e ; Aart Willem Van Vuure^b ; ^f ; Karel Van Acker^b ; ^f ; Ignaas Verpoest^b ; ^f ; Peter Van Puyvelde^d ; ^f ; Bart Goderis^c ; ^e ; ^f ; Mario Smet^c ; Jan A. Delcour^a ; ^e

关键词：GS ; glutenin subunits ; HMW-GS ; high molecular weight glutenin subunits ; LMW-GS ; low molecular weight glutenin subunits ; MW ; molecular weight ; RH ; relative humidity ; SDS ; sodium dodecyl sulfate ; SDSEP ; extractable protein with SDS containing medium ; SE-HPL

刊名：Industrial Crops and Products

出版年：2013

5.Prediction of starch pasting properties in barley flour using ATR-MIR spectroscopy

作者：D. Cozzolino ; ^{d.cozzolino@adelaide.edu.au} ; S. Roumeliotis ; J. Eglinton

关键词：Rapid visco analyser ; Barley ; Mid infrared ; Pasting properties ; Starch ; Attenuated total reflectance

刊名：Carbohydrate Polymers

出版年：2013

6.Prediction of the amino acid composition in brown rice using different sample status by near-infrared reflectance spectroscopy

作者：B. Zhang^a ; ¹ ; Z.Q. Rong^a ; ¹ ; Y. Shi^a ; J.G. Wu^b ; ^{jgwu@zju.edu.cn} ; C.H. Shi^a ; ^{chhshi@zju.edu.cn}

关键词：Brown rice ; Calibration equation ; Near-infrared reflectance spectroscopy (NIRS) ; Amino acid ; Foodstuff

刊名：Food Chemistry

出版年：2011

7.The impact of the protein network on the pasting and cooking properties of dry pasta products

作者：Charlotte Bruneel ; Bram Pareyt ; Kristof Brijs ; Jan A. Delcour

关键词：Commercial pasta ; SDS extractable protein ; Protein network ; Pasta cooking quality ; Swelling behaviour

刊名：Food Chemistry

出版年：2010

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