List of works - Bert Lagrain

A sustainable wood biorefinery for low-carbon footprint chemicals production

scientific article published on 13 February 2020

Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.

scientific article

Biopolymer interactions, water dynamics, and bread crumb firming.

scientific article

Cross-linking of wheat gluten proteins during production of hard pretzels

scientific article published on 6 August 2011

Heat-Induced Cross-Linking and Degradation of Wheat Gluten, Serum Albumin, and Mixtures Thereof

scientific article published on 27 September 2012

Identification of Isopeptide Bonds in Heat-Treated Wheat Gluten Peptides

scientific article published on 23 February 2011

Identification of intact high molecular weight glutenin subunits from the wheat proteome using combined liquid chromatography-electrospray ionization mass spectrometry

scientific article

Impact of amylases on biopolymer dynamics during storage of straight-dough wheat bread

scientific article

Impact of potassium bromate and potassium iodate in a pound cake system.

scientific article published in May 2010

Impact of redox agents on the extractability of gluten proteins during bread making.

scientific article

Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry

scientific article published on January 2013

Kinetics of Heat-Induced Polymerization of Gliadin

scientific article published on 9 March 2011

Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor

scientific article published on 30 August 2012

Material properties determining insecticidal activity of activated carbon on the pharaoh ant (Monomorium pharaonis)

scholarly article by Heleen Van Den Noortgate et al published 19 July 2018 in Journal of Pest Science

Molecular basis of processing wheat gluten toward biobased materials

scientific article published on March 2010

Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing

scientific article published on 18 January 2011

Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats

Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study.

scientific article

The impact of baking time and bread storage temperature on bread crumb properties.

scientific article

The kinetics of β-elimination of cystine and the formation of lanthionine in gliadin.

scientific article published on October 2010

Wheat Gluten Amino Acid Analysis by High-Performance Anion-Exchange Chromatography with Integrated Pulsed Amperometric Detection

scientific article published on 30 October 2011

Wheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection

scientific article published in July 2009

Wheat gluten functionality as a quality determinant in cereal-based food products

scientific article

List of works by Bert Lagrain

A sustainable wood biorefinery for low-carbon footprint chemicals production

Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.

Biopolymer interactions, water dynamics, and bread crumb firming.

Cross-linking of wheat gluten proteins during production of hard pretzels

Heat-Induced Cross-Linking and Degradation of Wheat Gluten, Serum Albumin, and Mixtures Thereof

Identification of Isopeptide Bonds in Heat-Treated Wheat Gluten Peptides

Identification of intact high molecular weight glutenin subunits from the wheat proteome using combined liquid chromatography-electrospray ionization mass spectrometry

Impact of amylases on biopolymer dynamics during storage of straight-dough wheat bread

Impact of potassium bromate and potassium iodate in a pound cake system.

Impact of redox agents on the extractability of gluten proteins during bread making.

Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry

Kinetics of Heat-Induced Polymerization of Gliadin

Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor

Material properties determining insecticidal activity of activated carbon on the pharaoh ant (Monomorium pharaonis)

Molecular basis of processing wheat gluten toward biobased materials

Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing

Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats

Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study.

The impact of baking time and bread storage temperature on bread crumb properties.

The kinetics of β-elimination of cystine and the formation of lanthionine in gliadin.

Wheat Gluten Amino Acid Analysis by High-Performance Anion-Exchange Chromatography with Integrated Pulsed Amperometric Detection

Wheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection

Wheat gluten functionality as a quality determinant in cereal-based food products