- The role of wheat, rye and oat dough aqueous phase constituents in bread making(2020)
Auteurs: Frederik Janssen, Jan Delcour, Arno Wouters
- The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents(2020)
Auteurs: Frederik Janssen, Arno Wouters, Yannick Meeus, Paula Moldenaers, Jan Vermant, Jan Delcour
Aantal pagina's: 14
- The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents(2020)
Auteurs: Frederik Janssen, Arno Wouters, Lize Linclau, Etienne Waelkens, Rita Derua, Jonas Dehairs, Paula Moldenaers, Jan Vermant, Jan Delcour
Aantal pagina's: 12
- Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour(2020)
Auteurs: Yannick Meeus, Frederik Janssen, Arno Wouters, Jan Delcour, Paula Moldenaers
Pagina's: 159 - 171
Aantal pagina's: 13
- Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor(2018)
Auteurs: Frederik Janssen, Arno Wouters, Anneleen Pauly, Jan Delcour
Pagina's: 126 - 134
Aantal pagina's: 9
- Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making(2018)
Auteurs: Frederik Janssen, Arno Wouters, Bram Pareyt, Lien R Gerits, Jan Delcour, Etienne Waelkens, Rita Derua
Pagina's: 299 - 311
Aantal pagina's: 13
- A response surface analysis of the aqueous leaching of amylose from maize starch(2017)
Auteurs: Andres Felipe Doblado-Maldonado, Frederik Janssen, Sara Gomand, Bart De Ketelaere, Bart Goderis, Jan Delcour
Pagina's: 265 - 272
- Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective(2017)
Auteurs: Frederik Janssen, Anneleen Pauly, Ine Rombouts, Koen Jansens, Lomme Deleu, Jan Delcour
Pagina's: 39 - 58
