W.J. Lichtendonk - Concepedia

Author

W.J. Lichtendonk

Also Known As

W. Lichtendonk, W.J. LICHTENDONK, W.J. Lichtendonk, WIM LICHTENDONK, Wim J Lichtendonk, Wim J. Lichtendonk, Wim Lichtendonk

Publications

753

Citations

H-Index

Concepts

All Affiliations

Food & Nutrition Wageningen University & Research

About

W.J. Lichtendonk is an author at Food & Nutrition specializing in biochemistry, food chemistry, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	5	5	474
2	Engineering	2	2	122
3	Health Sciences	2	2	122
4	Medicine	2	2	67
5	Natural Sciences	2	2	205

W.J. Lichtendonk

Publications

722

Citations

H-Index

Page 1

	Year	Citations
A model for the molecular structure of the glutenins from wheat flour A. Graveland, P. Bosveld, W.J. Lichtendonk, Journal of Cereal Science Food ChemistryGluten-free NutritionBiochemistryWheat FlourNatural Sciences	1985	158
Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough Clyde Don, W.J. Lichtendonk, Johan J. Plijter, Journal of Cereal Science BiochemistryGlycobiologyGlutenin ParticlesFlour TowardsGrain Quality	2003	152
The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough Clyde Don, W.J. Lichtendonk, Johan J. Plijter, Journal of Cereal Science Food ChemistryFood ColloidGrain QualityGlutenin Particle PropertiesAggregation Factors	2004	134
An explanation for the combined effect of xylanase–glucose oxidase in dough systems C. Primo‐Martín, Ming‐Wei Wang, W.J. Lichtendonk, Journal of the Science of Food and Agriculture EngineeringDough SystemsPolysaccharideWater‐extractable ArabinoxylansNew Theory	2005	70
AN IMPROVED INSTRUMENTAL CHARACTERIZATION OF MECHANICAL AND ACOUSTIC PROPERTIES OF CRISPY CELLULAR SOLID FOOD EVA M. CASTRO‐PRADA, H. Luyten, W.J. Lichtendonk, Journal of Texture Studies EngineeringMechanical EngineeringCrispy/crunchy BehaviorBiomedical EngineeringAcoustic Sensor	2007	52
Superoxide involvement in the reduction of disulfide bonds of wheat gel proteins A. Graveland, P. Bosveld, W.J. Lichtendonk, Biochemical and Biophysical Research Communications BiochemistryLipid PeroxidationWheat Gel ProteinsDisulfide BondsSuperoxide Involvement	1980	47
Functional properties of low Mr wheat proteins. II. Effects on dough properties P.L. Weegels, R. Orsel, Anne M. van de Pijpekamp, Journal of Cereal Science Food ChemistryFunctional PropertiesBiochemistryNatural SciencesFunctional Property	1995	47
Ileal Digestibility and Urinary Excretion of D-Xylose and L-Arabinose in Ileostomized Adult Roosters J.B. Schutte, P. van Leeuwen, W.J. Lichtendonk Poultry Science	1991	30
The effect of N-acetyl-L-cysteine on the viscosity of ileal neobladder mucus Bart Ph. Schrier, W.J. Lichtendonk, J. Alfred Witjes World Journal of Urology MedicineFood DigestionPhysiologyGastroenterologyIleal Neobladder Mucus	2001	20
A model for the molecular structure of the glutenins from wheat flour A. Graveland, P. Bosveld, W.J. Lichtendonk, Repository hosted by TU Delft Library (TU Delft)	1985	12

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