- Relating the protein composition and air-water interfacial properties of aqueous flour extracts from wheats grown at different nitrogen fertilization levels(2022)
Auteurs: Frederik Janssen, Arno Wouters
Aantal pagina's: 11
- The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour(2021)
Auteurs: Yannick Meeus, Frederik Janssen, Arno Wouters, Jan Delcour, Paula Moldenaers
Aantal pagina's: 12
- Thin film drainage dynamics of wheat and rye dough liquors and oat batter liquor(2021)
Auteurs: Frederik Janssen, Arno Wouters, Jan Delcour
Aantal pagina's: 14
- Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system(2021)
Auteurs: Frederik Janssen, Arno Wouters, Jan Delcour
Pagina's: 1 - 37
- 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, Etienne Waelkens, Rita Derua, Jonas Dehairs, Paula Moldenaers, 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, 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
