1. Extractability and chromatographic separation of rye (Secale cereale L.) flour proteins. (January 2017) Authors: Redant, Lore; Buggenhout, Joke; Brijs, Kristof; Delcour, Jan A. Journal: Journal of cereal science Issue: Volume 73(2017) Page Start: 68 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Importance of crosslinking and disulfide bridge reduction for the mechanical properties of rigid wheat gluten bioplastics compression molded with thiol and/or disulfide functionalized additives. Issue 23 (3rd July 2014) Authors: Jansens, Koen J. A.; Bruyninckx, Kevin; Redant, Lore; Lagrain, Bert; Brijs, Kristof; Goderis, Bart; Smet, Mario; Delcour, Jan A. Journal: Journal of applied polymer science Issue: Volume 131:Issue 23(2014:Dec. 05) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed. Issue 4 (25th June 2020) Authors: Deleu, Lomme J.; Lemmens, Elien; Redant, Lore; Delcour, Jan A. Journal: Cereal chemistry Issue: Volume 97:Issue 4(2020) Page Start: 739 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗