- Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches(2015)
Authors: Jasmien Waterschoot, Sara V Gomand, Ellen Fierens, Jan Delcour
Pages: 14 - 29
- Starch blends and their physicochemical properties(2015)
Authors: Jasmien Waterschoot, Sara Gomand, Ellen Fierens, Jan Delcour
Pages: 1 - 13
- Changes in wheat (Triticum aestivum L.) flour pasting characteristics as a result of storage and their underlying mechanisms(2015)
Authors: Ellen Fierens, Lauranne Helsmoortel, Iris Joye, Christophe Courtin, Jan Delcour
Pages: 81 - 87
- Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches(2015)
Authors: Jasmien Waterschoot, Sara Gomand, Ellen Fierens, Jan Delcour
Pages: 14 - 29
- Pasting properties of blends of potato, rice and maize starches(2014)
Authors: Jasmien Waterschoot, Sara Gomand, Ellen Fierens, Jan Delcour
Pages: 298 - 308
- Storage of parbaked bread affects shelf life of fully baked end product: a 1H NMR study(2014)
Authors: Geertrui Bosmans, Bert Lagrain, Nand Ooms, Ellen Fierens, Jan Delcour
Pages: 149 - 156
- Fermentation affects the composition and foaming properties of the aqueous phase of dough from soft wheat flour(2014)
Authors: Anneleen Pauly, Bram Pareyt, Ellen Fierens, Jan Delcour
Pages: 221 - 228
- Wheat (Triticum aestivum L.) puroindoline functionality in bread making and its impact on bread quality(2014)
Authors: Anneleen Pauly, Bram Pareyt, Ellen Fierens, Jan Delcour
Pages: 114 - 121
- The impact of baking time and bread storage temperature on bread crumb properties(2013)
Authors: Geertrui Bosmans, Bert Lagrain, Ellen Fierens, Jan Delcour
Pages: 3301 - 8
- Impact of puroindolines on semi-sweet biscuit quality: a fractionation-reconstitution approach(2013)
Authors: Anneleen Pauly, Bram Pareyt, Marlies Lambrecht, Ellen Fierens, Jan Delcour
Pages: 564 - 571