Bert Lagrain - Search Results

Year	Number of Results
2007	1
2008	1
2009	1
2010	3
2011	5
2012	6
2013	8
2014	2
2015	6
2016	2
2017	1
2018	2
2019	1
2020	1
2024	0

1

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

Delcour JA, Joye IJ, Pareyt B, Wilderjans E, Brijs K, Lagrain B. Delcour JA, et al. Among authors: lagrain b. Annu Rev Food Sci Technol. 2012;3:469-92. doi: 10.1146/annurev-food-022811-101303. Epub 2011 Dec 12. Annu Rev Food Sci Technol. 2012. PMID: 22224557 Review.

2

Molecular basis of processing wheat gluten toward biobased materials.

Lagrain B, Goderis B, Brijs K, Delcour JA. Lagrain B, et al. Biomacromolecules. 2010 Mar 8;11(3):533-41. doi: 10.1021/bm100008p. Biomacromolecules. 2010. PMID: 20141101 Review.

3

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

Rombouts I, Lagrain B, Lamberts L, Celus I, Brijs K, Delcour JA. Rombouts I, et al. Among authors: lagrain b. Methods Mol Biol. 2019;2030:381-394. doi: 10.1007/978-1-4939-9639-1_28. Methods Mol Biol. 2019. PMID: 31347132

4

Biopolymer interactions, water dynamics, and bread crumb firming.

Bosmans GM, Lagrain B, Ooms N, Fierens E, Delcour JA. Bosmans GM, et al. Among authors: lagrain b. J Agric Food Chem. 2013 May 15;61(19):4646-54. doi: 10.1021/jf4010466. Epub 2013 Apr 30. J Agric Food Chem. 2013. PMID: 23631677

5

A sustainable wood biorefinery for low-carbon footprint chemicals production.

Liao Y, Koelewijn SF, Van den Bossche G, Van Aelst J, Van den Bosch S, Renders T, Navare K, Nicolaï T, Van Aelst K, Maesen M, Matsushima H, Thevelein JM, Van Acker K, Lagrain B, Verboekend D, Sels BF. Liao Y, et al. Among authors: lagrain b. Science. 2020 Mar 20;367(6484):1385-1390. doi: 10.1126/science.aau1567. Epub 2020 Feb 13. Science. 2020. PMID: 32054697

6

Kinetics of heat-induced polymerization of gliadin.

Lagrain B, Rombouts I, Brijs K, Delcour JA. Lagrain B, et al. J Agric Food Chem. 2011 Mar 9;59(5):2034-9. doi: 10.1021/jf104201u. Epub 2011 Feb 8. J Agric Food Chem. 2011. PMID: 21302941

7

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

Rombouts I, Lagrain B, Brijs K, Delcour JA. Rombouts I, et al. Among authors: lagrain b. Amino Acids. 2012 Jun;42(6):2429-38. doi: 10.1007/s00726-011-1048-2. Epub 2011 Aug 6. Amino Acids. 2012. PMID: 21822731

8

Heat-induced cross-linking and degradation of wheat gluten, serum albumin, and mixtures thereof.

Rombouts I, Lagrain B, Delcour JA. Rombouts I, et al. Among authors: lagrain b. J Agric Food Chem. 2012 Oct 10;60(40):10133-40. doi: 10.1021/jf3024672. Epub 2012 Sep 27. J Agric Food Chem. 2012. PMID: 22950662

9

Adsorption and Separation of Aromatic Amino Acids from Aqueous Solutions Using Metal-Organic Frameworks.

Jonckheere D, Steele JA, Claes B, Bueken B, Claes L, Lagrain B, Roeffaers MBJ, De Vos DE. Jonckheere D, et al. Among authors: lagrain b. ACS Appl Mater Interfaces. 2017 Sep 6;9(35):30064-30073. doi: 10.1021/acsami.7b09175. Epub 2017 Aug 22. ACS Appl Mater Interfaces. 2017. PMID: 28782925

10

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

Rombouts I, Lagrain B, Brunnbauer M, Delcour JA, Koehler P. Rombouts I, et al. Among authors: lagrain b. Sci Rep. 2013;3:2279. doi: 10.1038/srep02279. Sci Rep. 2013. PMID: 23880742 Free PMC article.

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