- The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb(2018)
Authors: Nand Ooms, Koen Jansens, Bram Pareyt, Stijn Reyniers, Kristof Brijs, Jan Delcour
Pages: 68 - 74
- The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough(2017)
Authors: Nand Ooms, Bram Pareyt, Koen Jansens, Stijn Reyniers, Kristof Brijs, Jan Delcour
Pages: 84 - 91
- Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield(2017)
Authors: Sara Melis, Anneleen Pauly, Lien Gerits, Bram Pareyt, Jan Delcour
Pages: 1932 - 1940
- Ingredient functionality in multilayered dough-margarine systems and the resultant pastry products: a review(2016)
Authors: Nand Ooms, Bram Pareyt, Kristof Brijs, Jan Delcour
Pages: 2101 - 2114
- Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids(2015)
Authors: Lien Gerits, Bram Pareyt, Jan Delcour
Pages: 361 - 366
- Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids(2015)
Authors: Lien Gerits, Bram Pareyt, Jan Delcour
Pages: 361 - 366
- The impact of pearling as a treatment prior to wheat roller milling on the texture and structure of bran-rich breakfast flakes(2015)
Authors: Niels De Brier, Sara Gomand, Iris Joye, Bram Pareyt, Christophe Courtin, Jan Delcour
Pages: 668 - 674
- The impact of pearling as a treatment prior to wheat roller milling on the texture and structure of bran-rich breakfast flakes(2015)
Authors: Niels De Brier, Sara Gomand, Iris Joye, Bram Pareyt, Christophe Courtin, Jan Delcour
Pages: 668 - 674
- The Rheo Extrusion Meter, a New Device for Measuring Wheat Flour Baking Absorption and Dough Consistency: Principle and Applications(2015)
Authors: Bram Pareyt, Kristof Brijs, Jan Delcour
Pages: 154 - 160
- A lipase based approach to understand the role of wheat endogenous lipids in bread crumb firmness evolution during storage(2015)
Authors: Lien Gerits, Bram Pareyt, Hanne Masure, Jan Delcour
Pages: 874 - 880