J.H.E. Moonen

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

High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect

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