Journal articles
Characterisation of enzymatically-induced arabinoxylan-protein interactions in gluten-free model batter
Sukop U, Hoefler K, Wiesmann V, Fuhrmann P, Jekle M, Schoenlechner R, et al. Characterisation of enzymatically-induced arabinoxylan-protein interactions in gluten-free model batter. Food Hydrocolloids. 2026;175:112458. doi:https://doi.org/10.1016/j.foodhyd.2026.112458
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BOKU Autors
Ulrich Sukop
Dipl.-Ing. Ulrich Sukop
Philipp Lawrence Fuhrmann
Dr. Philipp Lawrence Fuhrmann
Regine Schönlechner
Assoc. Prof. Dr.Dr.h.c. Regine Schönlechner
Konrad Domig
Univ.Prof. Dipl.-Ing.Dr.nat.techn. Konrad Domig
Denisse Bender
Dr.in Denisse Bender M.Sc.
