Översiktsartikel2025Vetenskapligt granskadÖppen tillgång
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Wheat Grain Protein Composition-A Screening Tool to Be Used in Plant Breeding for Improved Tajik Food Security
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Green Chemistry to Modify Functional Properties of Crambe Protein Isolate-Based Thermally Formed Films
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Forskningsartikel2023Vetenskapligt granskadÖppen tillgång
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Forskningsartikel2022Vetenskapligt granskadÖppen tillgång
Striving for Stability in the Dough Mixing Quality of Spring Wheat under the Influence of Prolonged Heat and Drought
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Prolonged heat and drought versus cool climate on the Swedish spring wheat breeding lines: Impact on the gluten protein quality and grain microstructure
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Climate Change Impact on Wheat Performance-Effects on Vigour, Plant Traits and Yield from Early and Late Drought Stress in Diverse Lines
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Impact of Combined Drought and Heat Stress and Nitrogen on Winter Wheat Productivity and End-Use Quality
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Are ultrafine submicron sized gliadin fibrous materials suitable as bio-absorbents? Processing and post-treatment derived structures and functional properties
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Innovatively processed quinoa (Chenopodium quinoa Willd.) food: chemistry, structure and end-use characteristics
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Innovative Green Way to Design Biobased Electrospun Fibers from Wheat Gluten and These Fibers' Potential as Absorbents of Biofluids
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Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats
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Processing conditions and transglutaminase sources to "drive" the wheat gluten dough quality
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Forskningsartikel2020Vetenskapligt granskad
Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants
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Wheat gluten protein structure and function: Is there anything new under the sun?
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Forskningsartikel2019Vetenskapligt granskadÖppen tillgång
Impact of pH Modification on Protein Polymerization and Structure-Function Relationships in Potato Protein and Wheat Gluten Composites
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