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

Volltext

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

Volltext

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

Volltext

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.

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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.

Volltext

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

Volltext

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

Volltext

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.

Volltext

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.

Volltext

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.

Volltext

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.

Volltext

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.

Volltext

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.

Volltext

Stabilization of the air-liquid interface in sponge cake batter by surface-active proteins and lipids: A foaming protocol based approach von Pycarelle, Sarah C., Bosmans, Geertrui M., Nys, Hélène, Brijs, Kristof, Delcour, Jan A.

Volltext

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

Volltext

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

Volltext