Anne M. van de Pijpekamp

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

Acid-Induced Cold Gelation of Globular Proteins:  Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties

Arno C. Alting, Mireille Weijers, Els H. A. de Hoog et al. · Journal of Agricultural and Food Chemistry · 2004 · 119 citations · Full text

Protein Chemistry, Biopolymer Gel, Cold Gelation +15

Functional properties of low Mr wheat proteins. II. Effects on dough properties

P.L. Weegels, R. Orsel, Anne M. van de Pijpekamp et al. · Journal of Cereal Science · 1995 · 47 citations

Food Chemistry, Functional Properties, Biochemistry +9

Differential saliva-induced breakdown of starch filled protein gels in relation to sensory perception

Anke M. Janssen, Anne M. van de Pijpekamp, Dorothée Labiausse · Food Hydrocolloids · 2008 · 24 citations · Full text

Health Sciences, Physiology, Sensory Perception +9