Bubble Formation and Stabilization in Bread Dough

Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins

Akio Kato, Shuryo Nakai · Biochimica et Biophysica Acta (BBA) - Protein Structure · 1980 · 1.4K citations

Protein Chemistry, Proteinlipid Interaction, Biochemistry +10

Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

Christophe M. Courtin, Jan A. Delcour · Journal of Cereal Science · 2002 · 714 citations

Food Chemistry, Wheat Flour Bread-making, Grain Quality

Orogenic Displacement of Protein from the Air/Water Interface by Competitive Adsorption

Alan R. Mackie, A. Patrick Gunning, Peter J. Wilde et al. · Journal of Colloid and Interface Science · 1999 · 352 citations

Protein Chemistry, Orogenic Displacement, Protein Folding +7

Mini Review: Structure, Biological and Technological Functions of Lipid Transfer Proteins and Indolines, the Major Lipid Binding Proteins from Cereal Kernels

Jean‐Paul Douliez, Thierry Michon, Khalil Elmorjani et al. · Journal of Cereal Science · 2000 · 334 citations

Proteinlipid Interaction, Biosynthesis, Engineering +9

Gas Cell Stabilisation and Gas Retention in Wheat Bread Dough

Z. Gan, Peter R. Ellis, J.D. Schofield · Journal of Cereal Science · 1995 · 334 citations

Wheat Bread Dough