- Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study(2019)
Auteurs: Mieke Nivelle, Geertrui Bosmans, Jan Delcour
Pagina's: 110 - 119
- Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain 1H NMR(2019)
Auteurs: Mieke Nivelle, Alice Beghin, Geertrui Bosmans, Jan Delcour
Pagina's: 675 - 682
- Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucrose(2019)
Auteurs: Geertrui Bosmans, Kristof Brijs, Jan Delcour
Pagina's: 434 - 443
- Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake(2019)
Auteurs: Sarah Pycarelle, Kevin Winnen, Geertrui Bosmans, Kristof Brijs, Jan Delcour
Pagina's: 401 - 409
- In-depth Understanding of Ingredient Functionality in Cake as a Basis for Clean Label Products: Bleached Flour Replacement(2018)
Auteurs: Geertrui Bosmans, Kristof Brijs, Jan Delcour
Pagina's: 147 - 148
- 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(2017)
Auteurs: Sami Hemdane, Pieter Jacobs, Geertrui Bosmans, Joran Verspreet, Jan Delcour, Christophe Courtin
Pagina's: 76 - 86
- Study of biopolymer mobility and water dynamics in wheat bran using time-domain 1 H NMR relaxometry(2017)
Auteurs: Sami Hemdane, Pieter Jacobs, Geertrui Bosmans, Joran Verspreet, Jan Delcour, Christophe Courtin
Pagina's: 68 - 75
- The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat Bread(2017)
Auteurs: Mieke Nivelle, Geertrui Bosmans, Jan Delcour
Pagina's: 10074 - 10083
- Non-additive response of blends of rice and potato starch during heating at intermediate water contents: A differential scanning calorimetry and proton nuclear magnetic resonance study(2016)
Auteurs: Geertrui Bosmans, Jan Delcour
Pagina's: 586 - 595
- Storage of parbaked bread affects shelf life of fully baked end product: a 1H NMR study(2014)
Auteurs: Geertrui Bosmans, Bert Lagrain, Nand Ooms, Ellen Fierens, Jan Delcour
Pagina's: 149 - 156