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Researcher
Thibault Godefroidt
- Disciplines:Food chemistry
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today - Centre for Food and Microbial Technology (Division)
Member
From1 Oct 2018 → 31 Jul 2020
Projects
1 - 1 of 1
- Sucrose and leavening agent functionality in cake systemsFrom27 Aug 2019 → 15 Dec 2023Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 6 of 6
- Sodium glutamate and glutamic acid decarboxylase as alternative for classical chemical leavening in wheat (pan)cake batter systems(2023)
Authors: Thibault Godefroidt, Rob van der Kant, Elien Lemmens, Lomme Deleu, Kurt Gebruers, Joost Schymkowitz, Frederic Rousseau, Jan Delcour
- An Ohmic heating study of the functionality of leavening acids in cream cake systems(2021)
Authors: Thibault Godefroidt, Nand Ooms, Kristof Brijs, Jan Delcour
- Drying mode and hydrothermal treatment conditions govern the formation of amyloid-like protein fibrils in solutions of dried hen egg white(2021)
Authors: Marlies Lambrecht, Lomme Deleu, Thibault Godefroidt, Peter Goos, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
- Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils(2021)
Authors: Marlies Lambrecht, Thibault Godefroidt, Lomme Deleu, Peter Goos, Joost Schymkowitz, Frederic Rousseau, Jan Delcour
Pages: 1963 - 1974 - Ingredient Functionality During Foam-Type Cake Making: A Review(2019)
Authors: Thibault Godefroidt, Nand Ooms, Kristof Brijs, Jan Delcour
Pages: 1550 - 1562 - Sucrose substitution in cake systems is not a piece of cake
Authors: Thibault Godefroidt, Kristof Brijs, Jan Delcour