Wim S Veraverbeke

Summary

Affiliation: Katholieke Universiteit Leuven
Country: Belgium

Publications

  1. ncbi Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality
    Wim S Veraverbeke
    Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Heverlee, Belgium
    Crit Rev Food Sci Nutr 42:179-208. 2002
  2. ncbi Designing new materials from wheat protein
    Dara L Woerdeman
    Metallurgy and Materials Engineering Department and Laboratory of Food Chemistry, Katholieke Universiteit Leuven, B-3001 Heverlee, Belgium
    Biomacromolecules 5:1262-9. 2004

Detail Information

Publications2

  1. ncbi Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality
    Wim S Veraverbeke
    Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Heverlee, Belgium
    Crit Rev Food Sci Nutr 42:179-208. 2002
    ..Finally, different ways in which variation in glutenin composition may directly or indirectly (by affecting glutenin structure and/or size distribution) influence glutenin quality are discussed...
  2. ncbi Designing new materials from wheat protein
    Dara L Woerdeman
    Metallurgy and Materials Engineering Department and Laboratory of Food Chemistry, Katholieke Universiteit Leuven, B-3001 Heverlee, Belgium
    Biomacromolecules 5:1262-9. 2004
    ..Remarkably, the mechanical properties of our gluten formulations stored in ambient conditions were found to improve with time...