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List of works by Arno G.B. Wouters

Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose

Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior

Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-Concept

scientific article published on 23 July 2018

Exploring the Relationship between Structural and Air-Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range.

scientific article

Foam fractionation as a tool to study the air-water interface structure-function relationship of wheat gluten hydrolysates.

scientific article published on 22 December 2016

Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein ⬇️

article by Arno G.B. Wouters et al published April 2018 in Food Hydrocolloids

Impact of casein and egg white proteins on the structure of wheat gluten-based protein-rich food

scientific article published on 11 March 2015

Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor

scientific article published on 03 May 2018

Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making

scientific article published on 21 June 2018

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