Jayne E. Bock

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

Jayne E. Bock, Srinivasan Damodaran · Food Hydrocolloids · 2012 · 271 citations

Food Chemistry, Fourier Transform, Food Technology +5

Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy

Jayne E. Bock, Robin K. Connelly, Srinivasan Damodaran · Cereal Chemistry · 2013 · 102 citations

Food Chemistry, Gluten Secondary Structure, Wheat Flour +11

Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour

Alessandra Marti, Jayne E. Bock, Maria Ambrogina Pagani et al. · Food Chemistry · 2015 · 89 citations

Structural Characterization, Wheat Flour Doughs, Engineering +9

Structural Modifications of Gluten Proteins in Strong and Weak Wheat Dough During Mixing

Sahar Jazaeri, Jayne E. Bock, Marcela Pavan Bagagli et al. · Cereal Chemistry · 2014 · 86 citations

Engineering, Food Biophysics, Glycobiology +17

Systematic studies on responses of metal-oxide sensor surfaces to straight chain alkanes, alcohols, aldehydes, ketones, acids and esters using the SOMMSA approach

D. Köhl, L. Heinert, Jayne E. Bock et al. · Sensors and Actuators B Chemical · 2000 · 51 citations

Materials Science, Chemical Engineering, Systematic Studies +12