Bert Lagrain

2 ta ish

Catholic University of Leuven

1. Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment

   Bert Lagrain, Kristof Brijs, Jan A. Delcour

   Maqola20062 iqtibos

   ABIABI:AkademIndex/2026.other.510167

2. The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions

   Bert Lagrain, Kristof Brijs, Wim S. Veraverbeke +1

   Maqola20052 iqtibos

   ABIABI:AkademIndex/2026.other.510176