Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough

Cereal arabinoxylans: advances in structure and physicochemical properties

Marta S. Izydorczyk, Costas G. Βiliaderis · Carbohydrate Polymers · 1995 · 877 citations

Agriculture, Biochemistry, Food Science +10

Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale

Herbert Wieser, Rolf Kieffer · Journal of Cereal Science · 2001 · 268 citations

Agriculture, Food Science, Cereal Science +13

Effect of arabinoxylans on bread-making quality of wheat flours

Costas G. Βiliaderis, Marta S. Izydorczyk, Onkar Rattan · Food Chemistry · 1995 · 232 citations

Agriculture, Food Science, Cereal Science +8

Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy

Mario Jekle, Thomas Becker · Food Research International · 2011 · 161 citations

Natural Sciences, Food Science, Materials Science +12

Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality

Mingwei Wang, Gideon Oudgenoeg, T. van Vliet et al. · Journal of Cereal Science · 2003 · 148 citations

Agriculture, Biochemistry, Food Science +16