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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How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology von Beghin, Alice S., Ooms, Nand, Brijs, Kristof, Pareyt, Bram, Moldenaers, Paula, 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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How to impact gluten protein network formation during wheat flour dough making von Ooms, Nand, 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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Transformations and functional role of starch during potato crisp making: A review von Reyniers, Stijn, Ooms, Nand, Delcour, Jan A.

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Transformations and functional role of starch during potato crisp making: A review von Reyniers, Stijn, Ooms, Nand, Delcour, Jan A

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What makes starch from potato (Solanum tuberosum L.) tubers unique: A review von Reyniers, Stijn, Ooms, Nand, Gomand, Sara V., Delcour, Jan A.

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Release of 14C-labelled carbon dioxide from ascorbic acid during straight dough wheat bread making von Beghin, Alice, Ooms, Nand, Brijs, Kristof, Pareyt, Bram, Delcour, Jan

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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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Ingredient Functionality During Foam‐Type Cake Making: A Review von Godefroidt, Thibault, Ooms, Nand, Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.

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The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making von Beghin, Alice S, Ooms, Nand, Hooyberghs, Kathleen, Coppens, Eveline, Pareyt, Bram, 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 A.

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The use of time domain 1H NMR to study proton dynamics in starch‐rich foods: A review von Riley, Isabella M., Nivelle, Mieke A., Ooms, Nand, Delcour, Jan A.

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Release of 14C‐labeled carbon dioxide from ascorbic acid during straight dough wheat bread making von Beghin, Alice S., Ooms, Nand, Brijs, Kristof, Pareyt, Bram, Delcour, Jan A.

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Release of 14 C‐labeled carbon dioxide from ascorbic acid during straight dough wheat bread making von Beghin, Alice S., Ooms, Nand, Brijs, Kristof, Pareyt, Bram, Delcour, Jan A.

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What makes starch from potato (Solanum tuberosumL.) tubers unique: A review von Reyniers, Stijn, Ooms, Nand, Gomand, Sara V, Delcour, Jan A

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The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb von Ooms, Nand, Jansens, Koen J.A., Pareyt, Bram, Reyniers, Stijn, Brijs, Kristof, Delcour, Jan A.

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The use of time domain H-1 NMR to study proton dynamics in starch-rich foods: A review von Riley, Isabella M, Nivelle, Mieke A, Ooms, Nand, Delcour, Jan A

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