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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
Diversity and management of aphid hyperparasitoids in sweet pepper greenhouses in Belgium
Diversity and management of aphid hyperparasitoids in sweet pepper greenhouses in Belgium
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Diversity and management of aphid hyperparasitoids in sweet pepper greenhouses in Belgium

De Vis, Raf ; Van Herck, Liesbet ; Van Erkel, Elien ; Clymans, Rik ; Alhmedi, Ammar ; van Neerbos, Francine ; Jacquemyn, Hans ; Lievens, Bart

2023

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4
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 G.B

2023

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5
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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6
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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7
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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8
Feeding the larvae: the first results of a large scale mealworm ring test
Feeding the larvae: the first results of a large scale mealworm ring test
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Feeding the larvae: the first results of a large scale mealworm ring test

Deruytter, David ; Gasco, Laura ; Van Peer, Meggy ; Rumbos, C ; Crepieux, S ; Hénault-Ethier, L ; Spranghers, Thomas ; Yakti, W ; Lopez Viso, C ; Coudron, Carl ; Biasato, I ; Berrens, Siebe ; Adammaki-Sotiraki, C ; Resconi, A ; Bellezza Oddon, S ; Paris, N ; Athanassiou, C

2022

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9
Investigating the potential of reduced particle size wheat bran and endoxylanase as broiler feed additives to increase arabinoxylan hydrolysis and fermentation in broilers
Investigating the potential of reduced particle size wheat bran and endoxylanase as broiler feed additives to increase arabinoxylan hydrolysis and fermentation in broilers
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Investigating the potential of reduced particle size wheat bran and endoxylanase as broiler feed additives to increase arabinoxylan hydrolysis and fermentation in broilers

Bautil, An ; Buyse, johan ; Bedford, Mike ; Courtin, Christophe

2022

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10
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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