Current and forward looking experimental approaches in gluten-free bread making research von Masure, Hanne G., Fierens, Ellen, Delcour, Jan A.

Volltext

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

Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread von Masure, Hanne G., Wouters, Arno G.B., Fierens, Ellen, Delcour, Jan A.

Volltext

TLXI, a novel type of xylanase inhibitor from wheat (Triticum aestivum) belonging to the thaumatin family von Fierens, Ellen, Rombouts, Sigrid, Gebruers, Kurt, Goesaert, Hans, Brijs, Kristof, Beaugrand, Johnny, Volckaert, Guido, Van Campenhout, Steven, Proost, Paul, Courtin, Christophe M, 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

Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches von Waterschoot, Jasmien, Gomand, Sara V., Fierens, Ellen, Delcour, Jan A.

Volltext

Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads von Masure, Hanne G., Wouters, Arno G.B., Fierens, Ellen, Delcour, Jan A.

Volltext

Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems von Wouters, Arno G.B., Rombouts, Ine, Fierens, Ellen, Brijs, Kristof, Delcour, Jan A.

Volltext

Biochemical and structural characterization of TLXI, the Triticum aestivum L. thaumatin-like xylanase inhibitor von Fierens, Ellen, Gebruers, Kurt, Voet, Arnout R.D., De Maeyer, Marc, Courtin, Christophe M., Delcour, Jan A.

Volltext

Starch blends and their physicochemical properties von Waterschoot, Jasmien, Gomand, Sara V, Fierens, Ellen, 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

Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein von Wouters, Arno G.B., Rombouts, Ine, Fierens, Ellen, Brijs, Kristof, Blecker, Christophe, Delcour, Jan A., Murray, Brent S.

Volltext

Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads von Masure, Hanne, Wouters, Arno, Fierens, Ellen, Delcour, Jan

Volltext

Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior von Wouters, Arno G.B., Rombouts, Ine, Legein, Marie, Fierens, Ellen, Brijs, Kristof, Blecker, Christophe, Delcour, Jan A.

Volltext

Emulsifying and Foaming Properties of Okara Protein Hydrolysates von Fierens, Ellen, Brijs, Kristof, Delcour, Jan A.

Volltext

Pasting properties of blends of potato, rice and maize starches von Waterschoot, Jasmien, Gomand, Sara V., Willebrords, Julie K., Fierens, Ellen, Delcour, Jan A.

Volltext

Impact of aqualysin 1 peptidase from Thermus aquaticus on molecular scale changes in the wheat gluten network during bread baking von Verbauwhede, Annelien, Lambrecht, M.A, Fierens, Ellen, Shegay, Oksana, Brijs, Kristof, Delcour, Jan

Volltext

Heat‐sensitive inhibition of aqualysin 1 by protein containing wheat, maize, and barley extracts von Verbauwhede, Annelien E., Lambrecht, Marlies A., Fierens, Ellen, Shegay, Oksana, Brijs, Kristof, Delcour, Jan A.

Volltext

Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof‐of‐Concept von Wouters, Arno G.B., Rombouts, Ine, Fierens, Ellen, Brijs, Kristof, Delcour, Jan A.

Volltext