Composition and surface properties of dough liquor

FT-IR study of plant cell wall model compounds: pectic polysaccharides and hemicelluloses

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Engineering, Biochemistry, Glycobiology +9

Developments in mid-infrared FT-IR spectroscopy of selected carbohydrates

M Kacuráková · Carbohydrate Polymers · 2001 · 424 citations

Natural Sciences, Spectroscopy, Infrared Spectroscopy +3

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

Characterisation of xylan-type polysaccharides and associated cell wall components by FT-IR and FT-Raman spectroscopies

Marta Kačuráková, Nikolaus Wellner, Anna Ebringerová et al. · Food Hydrocolloids · 1999 · 286 citations

Ft-raman Spectroscopies, Engineering, Biochemistry +9