A. Scheepstra

Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios

Effect of protein–starch interactions on starch retrogradation and implications for food product quality

A model for the molecular structure of the glutenins from wheat flour

Use of the SDS-sedimentation test and SDS-polyacrylamidegel electrophoresis for screening breeder's samples of wheat for bread-making quality