A. Bonet

Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

A. Bonet, Cristina M. Rosell, Pedro A. Caballero et al. · Food Chemistry · 2005 · 182 citations

Food Chemistry, Bread Quality, Biochemistry +5

Formation of Homopolymers and Heteropolymers Between Wheat Flour and Several Protein Sources by Transglutaminase‐Catalyzed Cross‐Linking

A. Bonet, Cristina M. Rosell · Cereal Chemistry · 2006 · 90 citations

Transglutaminase‐catalyzed Cross‐linking, Engineering, Grain Quality +18

Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour

Pedro A. Caballero, A. Bonet, Cristina M. Rosell et al. · Journal of Cereal Science · 2005 · 64 citations

Food Chemistry, Biomanufacturing, Engineering +8

Microbial Transglutaminase as a Tool to Restore the Functionality of Gluten from Insect‐Damaged Wheat

A. Bonet, Pedro A. Caballero, Manuel Gómez et al. · Cereal Chemistry · 2005 · 47 citations

Engineering, Microbial Transglutaminase, Polysaccharide +20

Relationship between gluten degradation by <i>Aelia</i> spp and <i>Eurygaster</i> spp and protein structure

Gabriela Pérez, A. Bonet · Journal of the Science of Food and Agriculture · 2005 · 33 citations

Food Chemistry, Gluten Structure, Biochemistry +13