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14篇 您的检索式：作者名="Pareyt"

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		题名	作者	年代	出处	被引量
	1	The impact of the protein network on the pasting and cooking properties of dry pasta products显示文摘	BRUNEEL C PAREYT B BRIJS K	2010	Food Chemistry2010，120，2：	1
	2	Fermentation affects thecomposition and foaming properties of the aqueous phase of dough from soft wheat flour 显示文摘	Pauly A Pareyt B Fierens E	2014	Food Hydrocolloid2014，37，：	1
	3	The impact of the protein network on the pasting and cooking properties of dry pasta products显示文摘	BRUNEEL C PAREYT B BRIJS K	2010	Food Chemistry2010，120，2：	1
	4	Single run HPLC separation coupled to evaporative light scattering detection unravels wheat flour endogenous lipid redistribution during bread dough making显示文摘	Lien R. Gerits Bram Pareyt Jan A. Delcour	2013	LWT - Food Science and Technology2013，，2：	1
	5	The impact of the protein network on the pasting and cooking properties of dry pasta products显示文摘	Bruneel C Pareyt B Brijs K	2010	Food Chemistry2010，120，2：	1
	6	The role of sugar and fat in sugar-snap cookies:Strnctural and textural properties显示文摘	Pareyt B Talhaoui F Kerckhofs G		0，，：	1
	7	Impact of mixing time and sodium stearoyl lactylate on gluten polymerization dur- ing baking of wheat flour dough显示文摘	Steertegem B V Pareyt B Brijs K	2013	Food Chemistry2013，141，4：	1
	8	Wheat gluten function-ality as a quality determinant in cereal - based footl products显示文摘	Delcour J A Joye I J Pareyt B	2012	Annual Review of Food Science and Technology2012，3，：	1
	9	Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products显示文摘	Jan A. Delcour* Iris J. Joye Bram Pareyt Edith Wilderjans Kristof Brijs Bert Lagrain	2012	Annual Review of Food Science and Technology2012，，：	1
	10	Wheat gluten functionality as a quality determinant in cereal-based food products显示文摘	DELCOUR J A JOYE I J PAREYT B	2012	Annual Review of Food Science and Technology2012，3，：	1
	11	The role of gluten in a pound cake system显示文摘	WILDERJANS E PAREYT B GOESAERT H		0，，：	1
	12	The role of wheat flour constituents,sugar,and fat in low moisture cereal based products:a review on sugar–snap cookies显示文摘	Bram Pareyt Jan A Delcour	2008	Critical Reviews in Food Science and Nutrition2008，，82：	1
	13	The role of gluten in a sugar-snap cookie system: A model approach based on gluten-starch blends显示文摘	PAREYT B WILDERJANS E GOESAERT H	2008	Journal of Cereal Science2008，48，：	1
	14	The impacl of lhe protein nelwork on the pasting and cooking properties of dry pasta products显示文摘	Bruneel C Pareyt B Brijs K	2010	Food Chemistry2010，120，2：	1

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