Preston Kr

Effects of neutral salts of the lyotropic series on the physical dough properties of a Canadian red spring wheat flour.

Preston Kr · Europe PMC (PubMed Central) · 1989 · 73 citations

Food Chemistry, Neutral Salts, Physical Dough Properties +3

Effects of neutral salts upon wheat gluten protein properties. I. Relationship between the hydrophobic properties of gluten proteins and their extractability and turbidity in neutral salts.

Preston Kr · Europe PMC (PubMed Central) · 1981 · 47 citations

Food Chemistry, Hydrophobic Properties, Gluten-free Nutrition +8

Relationship of exoproteolytic and endoproteolytic activity to storage protein hydrolysis in germinating durum and hard red spring wheat.

Preston Kr, Dexter Je, Kruger Je · Europe PMC (PubMed Central) · 1978 · 28 citations

Engineering, Botany, Sustainable Agriculture +7

Effects of fermentation time, inherent flour strength, and salt level on extensigraph properties of full-formula remix-to-peak processed doughs.

Casutt, Preston Kr, Kilborn Rh · Europe PMC (PubMed Central) · 1984 · 15 citations

Inherent Flour Strength, Fermentation Time, Mechanical Engineering +2

Gel filtration and characterization of neutral salt extracted wheat gluten proteins varying in hydrophobic properties.

Preston Kr · Europe PMC (PubMed Central) · 1984 · 14 citations

Food Chemistry, Hydrophobic Properties, Gluten-free Nutrition +11