Publications
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Thermoresponsive poly(2-oxazoline) block copolymers exhibiting two cloud points: complex multistep assembly behavior Ghent University
Probing and understanding the impact of wheat bran on straight dough bread making KU Leuven
Wheat bran, a co-product of the industrial roller milling of wheat, can be added to food products such as bread because of its nutritional profile and physiological effects. However, incorporation of wheat bran in bread systems can negatively affect final product quality. Next to possible taste issues, bran-enriched bread modifies crumb texture and shows a lower loaf volume as compared to white bread. Some intrinsic bran properties are believed ...
Study of biopolymer mobility and water dynamics in wheat bran using time-domain 1 H NMR relaxometry KU Leuven
In this study, the molecular mobility of water and biopolymers in coarse, ground, and pericarp-enriched (PE) wheat bran and refined flour was investigated using time-domain proton nuclear magnetic resonance relaxometry, and related to their hydration properties. Several specific proton populations were present in the bran samples but not in flour. These populations were mainly assigned to protons of bran-related compounds such as arabinoxylan, ...
Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1H NMR relaxometry KU Leuven
Water binding is suggested to be key in the deleterious effect of wheat bran on bread quality. This study investigates water mobility and biopolymer behavior during bran-rich bread making and storage, using 1H NMR. Coarse, ground, and pericarp-enriched bran were incorporated in bread dough, and their impact on freshly baked and stored bread properties was assessed. Compared to wheat flour control dough, bran incorporation resulted in a ...
The functionality of starch and the related water mobility during wheat bread making KU Leuven
Bread is the main food product prepared from wheat and a staple food in the Western world. It fits well in a balanced diet since it is an excellent source of energy, fiber, vitamins and minerals. Unfortunately, of all bread produced, about 25% is wasted. The loss of bread in a home environment represents the largest share of this waste. Consumers indeed prefer fresh bread with a soft, but sliceable crumb, a crispy crust and a desired flavor. ...
Physical and molecular changes during storage of gluten free rice and oat bread KU Leuven
Gluten-free bread crumb generally firms more rapidly than regular wheat bread crumb. We here combined differential scanning calorimetry (DSC), texture analysis, and time-domain proton nuclear magnetic resonance (TD (1)H NMR) to investigate the mechanisms underlying firming of gluten-free rice and oat bread. The molecular mobility of water and biopolymers in flour/water model systems and changes thereof after heating and subsequent cooling to ...
Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study KU Leuven
The molecular mobility of water and biopolymers in wheat dough and the influence of xylanases thereon was investigated with time domain proton nuclear magnetic resonance relaxometry. To reduce the complexity, model systems containing starch, gluten and/or water-unextractable arabinoxylan (WU-AX) were used. In the starch-WU-AX-water model, starch binds water fast but less strong compared to WU-AX, resulting in water withdrawal from starch during ...
Switchable pH-responsive biopolymeric stabilizers made by sonothermal glycation of sodium caseinate with κappa-carrageenan Ghent University
Food-approved biopolymeric stabilizers that can construct stable emulsions, but destabilize on purpose using a specific stimulus like pH change would be of great importance to food and pharmaceutical industries (bioactive delivery). However, such edible stabilizers are reasonably rare, since they must possess superb interfacial activity (rapid, robust, and reversible adsorption at the oil/water interface) to be efficient in the stabilization of ...
Tunable UCST behaviour of a hydrophobic dialkoxynaphthalene-functionalized homopolymer based on reversible supramolecular recognition Ghent University
Thermoresponsive polymers with reversible phase transition are appealing to various applications. Herein, we designed and synthesized a thermosensitive homopolymer bearing hydrophobic dialkoxynaphthalene moieties as polymer side chains that revealed UCST behaviour in pure ethanol and ethanol/water mixtures. It is reported that the complexation with the tetracationic macrocycle cyclobis(paraquat-p-phenylene) (CBPQT(4+)) host is strongly dependent ...