Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming von Bosmans, Geertrui M, Lagrain, Bert, Ooms, Nand, Fierens, Ellen, Delcour, Jan A

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Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems von Bosmans, Geertrui M, Lagrain, Bert, Deleu, Lomme J, Fierens, Ellen, Hills, Brian P, Delcour, Jan A

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Physical and Molecular Changes during the Storage of Gluten-Free Rice and Oat Bread von Hager, Anna-Sophie, Bosmans, Geertrui M, Delcour, Jan A

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The impact of baking time and bread storage temperature on bread crumb properties von Bosmans, Geertrui M., Lagrain, Bert, Fierens, Ellen, Delcour, Jan A.

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Non-additive response of blends of rice and potato starch during heating at intermediate water contents: A differential scanning calorimetry and proton nuclear magnetic resonance s... von Bosmans, Geertrui M., Pareyt, Bram, Delcour, Jan A.

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The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat Bread von Nivelle, Mieke A, Bosmans, Geertrui M, Delcour, Jan A

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The Structure and Thermal Stability of Amylose–Lipid Complexes: A Case Study on Amylose–Glycerol Monostearate von Goderis, Bart, Putseys, Joke A, Gommes, Cédric J, Bosmans, Geertrui M, Delcour, Jan A

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Impact of Amylases on Biopolymer Dynamics during Storage of Straight-Dough Wheat Bread von Bosmans, Geertrui M, Lagrain, Bert, Fierens, Ellen, Delcour, Jan A

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Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter von Pycarelle, Sarah C., Bosmans, Geertrui M., Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.

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Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake von Pycarelle, Sarah C., Winnen, Kevin L.J., Bosmans, Geertrui M., Van Haesendonck, Ingrid, Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.

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Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucrose von Bosmans, Geertrui M., Peene, Louis J., Van Haesendonck, Ingrid, Brijs, Kristof, Delcour, Jan A.

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Sucrose substitution in cake systems is not a piece of cake von Godefroidt, Thibault, Riley, Isabella M., Ooms, Nand, Bosmans, Geertrui M., Brijs, Kristof, Delcour, Jan A.

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Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study von Nivelle, Mieke A., Remmerie, Ella, Bosmans, Geertrui M., Vrinten, Patricia, Nakamura, Toshiki, Delcour, Jan A.

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Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain 1H NMR von Nivelle, Mieke A., Beghin, Alice S., Bosmans, Geertrui M., Delcour, Jan A.

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The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting von Pycarelle, Sarah C, Bosmans, Geertrui M, Pareyt, Bram, Brijs, Kristof, Delcour, Jan A

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Storage of parbaked bread affects shelf life of fully baked end product: A 1H NMR study von BOSMANS, Geertrui M, LAGRAIN, Bert, OOMS, Nand, FIERENS, Ellen, DELCOUR, Jan A

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The impact of different batter mixing atmospheres on the quality of reduced sucrose sponge and cream cakes von Godefroidt, Thibault, Huyskens, Marie, Drost, Resa, Ooms, Nand, Bosmans, Geertrui M., Brijs, Kristof, Delcour, Jan A.

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An Ohmic heating study of the functionality of leavening acids in cream cake systems von Godefroidt, Thibault, Ooms, Nand, Bosmans, Geertrui, Brijs, Kristof, Delcour, Jan

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Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study von Leys, Sofie, De Bondt, Yamina, Bosmans, Geertrui, Courtin, Christophe

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Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter von Pycarelle, Sarah, Bosmans, Geertrui, Pareyt, Bram, Brijs, Kristof, Delcour, Jan

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