R.J. Hamer

Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

P.L. Weegels, Anne M. van de Pijpekamp, A. Graveland et al. · Journal of Cereal Science · 1996 · 282 citations

Food Chemistry, Biomanufacturing, Glutenin Macropolymer Content +6

Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

J. B. Liang, Bei‐Zhong Han, M.J.R. Nout et al. · Food Chemistry · 2008 · 216 citations · Full text

Food Chemistry, Agricultural Chemistry, Engineering +9

Glutenin Macropolymer: a Gel Formed by Glutenin Particles

Clyde Don, Willem J. Lichtendonk, Johan J. Plijter et al. · Journal of Cereal Science · 2002 · 198 citations · Full text

Biopolymer Gel, Glutenin Particles, Biomolecular Engineering

Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality

Mingwei Wang, Gideon Oudgenoeg, T. van Vliet et al. · Journal of Cereal Science · 2003 · 148 citations

Food Chemistry, Food Colloid, Food Physic +8

How gluten properties are affected by pentosans

Ming‐Wei Wang, T. van Vliet, R.J. Hamer · Journal of Cereal Science · 2004 · 126 citations

Food Chemistry, Nutrition, Gluten Properties +3