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1
The contribution of wheat starch and wheat gluten to structure formation during deep fat frying: An objective tool to tailor fried food matrices of higher quality and nutrition?
The contribution of wheat starch and wheat gluten to structure formation during deep fat frying: An objective tool to tailor fried food matrices of higher quality and nutrition?
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The contribution of wheat starch and wheat gluten to structure formation during deep fat frying: An objective tool to tailor fried food matrices of higher quality and nutrition?

Riley, Isabella Maria ; Verma, Ujjwal ; Ooms, Nand ; Nivelle, Mieke ; Verboven, Pieter ; Nicolai, Bart ; Delcour, Jan

N.a, 2023

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2
Malting of wheat offers the opportunity for producing nutritious and clean label breakfast flakes
Malting of wheat offers the opportunity for producing nutritious and clean label breakfast flakes
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Malting of wheat offers the opportunity for producing nutritious and clean label breakfast flakes

Lemmens, Elien ; Deleu, Lomme ; De Brier, Niels ; Smolders, Erik ; Delcour, Jan

2023

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3
Understanding the role of water-extractable wheat flour constituents in determining bread loaf volume
Understanding the role of water-extractable wheat flour constituents in determining bread loaf volume
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Understanding the role of water-extractable wheat flour constituents in determining bread loaf volume

Monterde, Viena ; Janssen, Frederik ; Verma, Ujjwal ; Verboven, pieter ; Nicolai, bart ; Cardinaels, Ruth ; Wouters, Arno GB

2023

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4
Relevance of the air-water interfacial and foaming properties of wheat proteins for food systems
Relevance of the air-water interfacial and foaming properties of wheat proteins for food systems
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Relevance of the air-water interfacial and foaming properties of wheat proteins for food systems

Wouters, Arno

2023

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5
Impact of adding wheat arabinoxylan to gluten-starch dough on its rheological properties
Impact of adding wheat arabinoxylan to gluten-starch dough on its rheological properties
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Impact of adding wheat arabinoxylan to gluten-starch dough on its rheological properties

Van de Vondel, Julie ; Petit-Jean, Sara ; Gebruers, Kurt ; Moldenaers, Paula ; Delcour, Jan

2022

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6
Viscosifying properties of structurally diverse wheat water-extractable arabinoxylan in aqueous and gluten-starch dough systems
Viscosifying properties of structurally diverse wheat water-extractable arabinoxylan in aqueous and gluten-starch dough systems
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Viscosifying properties of structurally diverse wheat water-extractable arabinoxylan in aqueous and gluten-starch dough systems

Van de Vondel, Julie ; Petit-Jean, Sara ; Gebruers, Kurt ; Breynaert, Eric ; Moldenaers, Paula ; Delcour, Jan

2022

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7
Relating the protein composition and air-water interfacial properties of aqueous wheat flour extracts
Relating the protein composition and air-water interfacial properties of aqueous wheat flour extracts
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Relating the protein composition and air-water interfacial properties of aqueous wheat flour extracts

Wouters, Arno ; Janssen, Frederik

2022

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8
Sprouting of wheat impacts its nutritional value and functionality in breakfast flake making
Sprouting of wheat impacts its nutritional value and functionality in breakfast flake making
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Sprouting of wheat impacts its nutritional value and functionality in breakfast flake making

Lemmens, Elien ; Deleu, Lomme ; De Brier, Niels ; Smolders, Erik ; Delcour, Jan

2021

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9
Understanding molecular mobility in suspensions of starch in water containing calcium chloride: A comparison between potato and wheat starch
Understanding molecular mobility in suspensions of starch in water containing calcium chloride: A comparison between potato and wheat starch
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Understanding molecular mobility in suspensions of starch in water containing calcium chloride: A comparison between potato and wheat starch

Riley, Isabella Maria ; Nivelle, Mieke ; Ooms, Nand ; Reyniers, Stijn ; Delcour, Jan

2022

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10
The role of wheat endogenous lipids and their enzymatically released hydrolysis products in bread making
The role of wheat endogenous lipids and their enzymatically released hydrolysis products in bread making
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The role of wheat endogenous lipids and their enzymatically released hydrolysis products in bread making

Melis, Sara ; Delcour, jan

2021

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