Structural properties and gelatinisation characteristics of potato and cassava starches and mutants thereof von Gomand, S.V., Lamberts, L., Derde, L.J., Goesaert, H., Vandeputte, G.E., Goderis, B., Visser, R.G.F., Delcour, J.A.

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From sucrose to starch granule to starch physical behaviour: a focus on rice starch von Vandeputte, G.E., Delcour, J.A.

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Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry von Derycke, V., Vandeputte, G.E., Vermeylen, R., De Man, W., Goderis, B., Koch, M.H.J., Delcour, J.A.

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Rice starches. I. Structural aspects provide insight into crystallinity characteristics and gelatinisation behaviour of granular starch von Vandeputte, G.E., Vermeylen, R., Geeroms, J., Delcour, J.A.

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Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture von Vandeputte, G.E., Vermeylen, R., Geeroms, J., Delcour, J.A.

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Isolation and characterisation of rye starch von Verwimp, T., Vandeputte, G.E., Marrant, K., Delcour, J.A.

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Impact of proteins on pasting and cooking properties of nonparboiled and parboiled rice von Derycke, V, Veraverbeke, W.S, Vandeputte, G.E, Man, W. de, Hoseney, R.C, Delcour, J.A

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Rice starches. II. Structural aspects provide insight into swelling and pasting properties von Vandeputte, G.E, Derycke, V, Geeroms, J, Delcour, J.A

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Maltogenic amylase has a non-typical impact on the molecular and rheological properties of starch von Leman, Pedro, Goesaert, Hans, Vandeputte, Greet E., Lagrain, Bert, Delcour, Jan A.

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From sucrose to starch granule to starch physical behaviour: a focus on rice starch von Vandeputte, G.E, Delcour, Jan

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Influence of amylases on the rheological and molecular properties of partially damaged wheat starch von Leman, P, Bijttebier, A, Goesaert, H, Vandeputte, G.E, Delcour, J.A

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Isolation and characterisation of rye starch von Verwimp, Tiny, Vandeputte, G.E, Marrant, K, Delcour, Jan

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Rice starches. I. Structural aspects provide insight into crystallinity characteristics and gelatinisation behaviour of granular starch von Vandeputte, G.E, Vermeylen, R, Geeroms, J, Delcour, Jan

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Rice starches. II. Structural aspects provide insight into swelling and pasting properties von Vandeputte, G.E, Derycke, Veerle, Geeroms, J, Delcour, Jan

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Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture von Vandeputte, G.E, Vermeylen, R, Geeroms, J, Delcour, Jan

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Impact of proteins on pasting and cooking properties of nonparboiled and parboiled rice von Derycke, Veerle, Veraverbeke, W.S, Vandeputte, G.E, De Man, W, Hoseney, R.C, Delcour, Jan

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Starch gelatinization and amylose-lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry von Derycke, Veerle, Vandeputte, G.E, Vermeylen, R, De Man, W, Goderis, Bart, Koch, M.H.J, Delcour, Jan

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Estimates of genetic variability and inbreeding in experimentally selected populations of European sea bass von Hillen, J.E.J., Coscia, I., Vandeputte, M., Herten, K., Hellemans, B., Maroso, F., Vergnet, A., Allal, F., Maes, G.E., Volckaert, F.A.M.

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