Peter Skeggs

Bubble Formation and Stabilization in Bread Dough

E. N. Clare Mills, Peter J. Wilde, Louise J. Salt et al. · Food and Bioproducts Processing · 2003 · 116 citations

Engineering, Food Science, Cereal Science +12

Distribution of Lipids in the Grain of Wheat (cv. Hereward) Determined by Lipidomic Analysis of Milling and Pearling Fractions

Irene González-Thuillier, Louise J. Salt, Gemma A. Chope et al. · Journal of Agricultural and Food Chemistry · 2015 · 73 citations · Full text

Agriculture, Biochemistry, Food Science +17

Composition and surface properties of dough liquor

Louise J. Salt, Peter J. Wilde, Dominique M.R. Georget et al. · Journal of Cereal Science · 2006 · 62 citations

Agriculture, Food Science, Materials Science +10

Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor

Louise J. Salt, Irene González-Thuillier, Gemma A. Chope et al. · Food Hydrocolloids · 2017 · 31 citations · Full text

Agriculture, Food Science, Cereal Science +16

Effect of Environmental Stress during Grain Filling on the Soluble Proteome of Wheat (Triticum aestivum) Dough Liquor

Ana I. Sancho, Muriel Gillabert, Henri S. Tapp et al. · Journal of Agricultural and Food Chemistry · 2008 · 21 citations

Agriculture, Agronomy, Crop Sciences +17