- An Ohmic heating study of the functionality of leavening acids in cream cake systems(2021)
Authors: Thibault Godefroidt, Nand Ooms, Kristof Brijs, Jan Delcour
- How yeast impacts the effect of ascorbic acid on wheat flour dough extensional rheology(2021)
Authors: Alice Beghin, Nand Ooms, Kristof Brijs, Paula Moldenaers, Jan Delcour
Pages: 406 - 414
- Transformations and functional role of starch during potato crisp making: A review(2020)
Authors: Stijn Reyniers, Nand Ooms, Jan Delcour
Pages: 4118 - 4129
- Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps (Nov, 10.1038/s43016-020-00180-x, 2020)(2020)
Authors: S Reyniers, N De Brier, Nand Ooms, S Matthijs, Agnese Piovesan, P Verboven, Kristof Brijs, RG Gilbert, Jan Delcour
Pages: 820 - 820
- Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps(2020)
Authors: Stijn Reyniers, Niels De Brier, Nand Ooms, Agnese Piovesan, Kristof Brijs, Jan Delcour
Pages: 736 - 745
- What makes starch from potato (Solanum tuberosumL.) tubers unique: A review(2020)
Authors: Stijn Reyniers, Nand Ooms, Jan Delcour
Pages: 2588 - 2612
- Amylolysis as a tool to control amylose chain length and to tailor gel formation during potato-based crisp making(2020)
Authors: Stijn Reyniers, Nele Vluymans, Niels De Brier, Nand Ooms, Kristof Brijs, Jan Delcour
- Ingredient Functionality During Foam-Type Cake Making: A Review(2019)
Authors: Thibault Godefroidt, Nand Ooms, Kristof Brijs, Jan Delcour
Pages: 1550 - 1562
- How to impact gluten protein network formation during wheat flour dough making(2019)
Authors: Nand Ooms, Jan Delcour
Pages: 88 - 97
- Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making(2018)
Authors: Nand Ooms, Kristof Brijs, Jan Delcour
Pages: 2489 - 2499