- Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionalityWim 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...
- Designing new materials from wheat proteinDara 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...