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1
THE EFFECT OF WHEAT (TRITICUM AESTIVUM L.) BRAN ON STARCH GELATINIZATION
THE EFFECT OF WHEAT (TRITICUM AESTIVUM L.) BRAN ON STARCH GELATINIZATION
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THE EFFECT OF WHEAT (TRITICUM AESTIVUM L.) BRAN ON STARCH GELATINIZATION

De Bondt, Yamina ; Courtin, christophe

2019

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2
The impact of steeping, germination and hydrothermal processing of wheat (Triticum aestivum L.) grains on phytate hydrolysis and the distribution, speciation and bio-accessibility of iron and zinc elements
The impact of steeping, germination and hydrothermal processing of wheat (Triticum aestivum L.) grains on phytate hydrolysis and the distribution, speciation and bio-accessibility of iron and zinc elements
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The impact of steeping, germination and hydrothermal processing of wheat (Triticum aestivum L.) grains on phytate hydrolysis and the distribution, speciation and bio-accessibility of iron and zinc elements

Lemmens, Elien ; De Brier, Niels ; Spiers, Kathryn ; Goos, Peter ; Smolders, Erik ; Delcour, Jan

2018

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3
Insight in the variability of wheat (Triticum aestivum L.) milling co-products and their functionality in bread making
Insight in the variability of wheat (Triticum aestivum L.) milling co-products and their functionality in bread making
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Insight in the variability of wheat (Triticum aestivum L.) milling co-products and their functionality in bread making

Hemdane, Sami ; Leys, Sofie ; Dornez, Emmie ; Delcour, Jan ; Courtin, Christophe

2014

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4
Effect of wheat endosperm cell wall structures on starch physico-chemical properties and digestibility
Effect of wheat endosperm cell wall structures on starch physico-chemical properties and digestibility
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Effect of wheat endosperm cell wall structures on starch physico-chemical properties and digestibility

Korompokis, Konstantinos ; Hansen, Alexander ; De Brier, Niels ; Delcour, Jan

2018

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5
The contribution of wheat starch and wheat gluten to structure formation during deep fat frying: An objective tool to tailor fried food matrices of higher quality and nutrition?
The contribution of wheat starch and wheat gluten to structure formation during deep fat frying: An objective tool to tailor fried food matrices of higher quality and nutrition?
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The contribution of wheat starch and wheat gluten to structure formation during deep fat frying: An objective tool to tailor fried food matrices of higher quality and nutrition?

Riley, Isabella Maria ; Verma, Ujjwal ; Ooms, Nand ; Nivelle, Mieke ; Verboven, Pieter ; Nicolai, Bart ; Delcour, Jan

N.a, 2023

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6
Nutritional benefits of germinated wheat
Nutritional benefits of germinated wheat
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Nutritional benefits of germinated wheat

Lemmens, Elien ; De Brier, Niels ; Deleu, Lomme ; Spiers, Kathryn ; Goos, Peter ; Smolders, Erik ; Delcour, Jan

2019

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7
Malting of wheat offers the opportunity for producing nutritious and clean label breakfast flakes
Malting of wheat offers the opportunity for producing nutritious and clean label breakfast flakes
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Malting of wheat offers the opportunity for producing nutritious and clean label breakfast flakes

Lemmens, Elien ; Deleu, Lomme ; De Brier, Niels ; Smolders, Erik ; Delcour, Jan

2023

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8
Understanding the role of water-extractable wheat flour constituents in determining bread loaf volume
Understanding the role of water-extractable wheat flour constituents in determining bread loaf volume
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Understanding the role of water-extractable wheat flour constituents in determining bread loaf volume

Monterde, Viena ; Janssen, Frederik ; Verma, Ujjwal ; Verboven, pieter ; Nicolai, bart ; Cardinaels, Ruth ; Wouters, Arno GB

2023

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9
Relevance of the air-water interfacial and foaming properties of wheat proteins for food systems
Relevance of the air-water interfacial and foaming properties of wheat proteins for food systems
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Relevance of the air-water interfacial and foaming properties of wheat proteins for food systems

Wouters, Arno

2023

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10
Impact of adding wheat arabinoxylan to gluten-starch dough on its rheological properties
Impact of adding wheat arabinoxylan to gluten-starch dough on its rheological properties
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Impact of adding wheat arabinoxylan to gluten-starch dough on its rheological properties

Van de Vondel, Julie ; Petit-Jean, Sara ; Gebruers, Kurt ; Moldenaers, Paula ; Delcour, Jan

2022

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