W.J. Lichtendonk

A model for the molecular structure of the glutenins from wheat flour

A. Graveland, P. Bosveld, W.J. Lichtendonk et al. · Journal of Cereal Science · 1985 · 158 citations

Food Chemistry, Gluten-free Nutrition, Biochemistry +5

Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough

Clyde Don, W.J. Lichtendonk, Johan J. Plijter et al. · Journal of Cereal Science · 2003 · 152 citations

Biochemistry, Glycobiology, Glutenin Particles +2

The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough

Clyde Don, W.J. Lichtendonk, Johan J. Plijter et al. · Journal of Cereal Science · 2004 · 134 citations · Full text

Food Chemistry, Food Colloid, Grain Quality +3

An explanation for the combined effect of xylanase–glucose oxidase in dough systems

C. Primo‐Martín, Ming‐Wei Wang, W.J. Lichtendonk et al. · Journal of the Science of Food and Agriculture · 2005 · 70 citations · Full text

Engineering, Dough Systems, Polysaccharide +16

AN IMPROVED INSTRUMENTAL CHARACTERIZATION OF MECHANICAL AND ACOUSTIC PROPERTIES OF CRISPY CELLULAR SOLID FOOD

EVA M. CASTRO‐PRADA, H. Luyten, W.J. Lichtendonk et al. · Journal of Texture Studies · 2007 · 52 citations · Full text

Engineering, Mechanical Engineering, Crispy/crunchy Behavior +19