Bert G. Thewissen

Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment

Bert Lagrain, Bert G. Thewissen, Kristof Brijs et al. · Food Chemistry · 2007 · 207 citations · Full text

Food Chemistry, Engineering, Glycosylation +4

Impact of Redox Agents on the Extractability of Gluten Proteins during Bread Making

Bert Lagrain, Bert G. Thewissen, Kristof Brijs et al. · Journal of Agricultural and Food Chemistry · 2007 · 113 citations

Foaming Properties of Wheat Gliadin

Bert G. Thewissen, Inge Celus, Kristof Brijs et al. · Journal of Agricultural and Food Chemistry · 2011 · 87 citations

Food Chemistry, Food Colloid, Engineering +12

Inhibition of angiotensin I-converting enzyme by wheat gliadin hydrolysates

Bert G. Thewissen, Anneleen Pauly, Inge Celus et al. · Food Chemistry · 2011 · 50 citations

Biochemistry, Phytopharmacology, Pharmacology +2

Foaming properties of tryptic gliadin hydrolysate peptide fractions

Bert G. Thewissen, Inge Celus, Kristof Brijs et al. · Food Chemistry · 2011 · 18 citations

Peptide Engineering, Peptide Science, Biomolecular Engineering +1