W.J. Lichtendonk

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

Advancements in enzyme immobilization on magnetic nanomaterials: toward sustainable industrial applications

An explanation for the combined effect of xylanase–glucose oxidase in dough systems

The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough