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Journal articles

Effect of Non-Covalent Interactions on Arabinoxylan–Protein Cross-Linking and Gluten-Free Batter Stability

Sukop U, Feist K, Hoefler K, D’Amico S, Jekle M, Schoenlechner R, et al. Effect of Non-Covalent Interactions on Arabinoxylan–Protein Cross-Linking and Gluten-Free Batter Stability. Foods [Internet]. 2026;15:768. doi:10.3390/foods15040768
external links and characteristics of the publication:
SCI publication. Link to the Web of Science entry of the publication
DOI link to the document
SCOPUS publication. Link to the SCOPUS entry of the publication

BOKU Autors

Portrait Ulrich Sukop

Ulrich Sukop

Dipl.-Ing. Ulrich Sukop

Portrait Katharina Feist

Katharina Feist

Katharina Feist

Portrait Regine Schönlechner

Regine Schönlechner

Assoc. Prof. Dr.Dr.h.c. Regine Schönlechner

Portrait Konrad Domig

Konrad Domig

Univ.Prof. Dipl.-Ing.Dr.nat.techn. Konrad Domig

Portrait Denisse Bender

Denisse Bender

Dr.in Denisse Bender M.Sc.