Showing results (1-10 of 19) with videos related to
Sort By:
Pageof 2
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: I. Current View on the Role of Puroindolines and Polar LipidsAnneleen Pauly, Bram Pareyt, Ellen Fierens, et al.Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: II. Implications for End-Product Quality and Role of Puroindolines ThereinAnneleen Pauly, Bram Pareyt, Ellen Fierens, et al.Journal of Agricultural and Food Chemistry|June 20, 2013
Impact of amylases on biopolymer dynamics during storage of straight-dough wheat breadGeertrui M Bosmans, Bert Lagrain, Ellen Fierens, et al.Journal of Agricultural and Food Chemistry|December 21, 2007
Xylanase inhibitors bind to nonstarch polysaccharidesEllen Fierens, Kurt Gebruers, Christophe M Courtin, et al.Food Chemistry|September 3, 2013
The impact of baking time and bread storage temperature on bread crumb propertiesGeertrui M Bosmans, Bert Lagrain, Ellen Fierens, et al.Food Chemistry|July 21, 2014
Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR studyGeertrui M Bosmans, Bert Lagrain, Nand Ooms, et al.Journal of Agricultural and Food Chemistry|May 2, 2013
Biopolymer interactions, water dynamics, and bread crumb firmingGeertrui M Bosmans, Bert Lagrain, Nand Ooms, et al.Food Research International (Ottawa, Ont.)|February 6, 2019
Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free breadHanne G Masure, Arno G B Wouters, Ellen Fierens, et al.Journal of Food Science|July 24, 2018
Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-ConceptArno G B Wouters, Ine Rombouts, Ellen Fierens, et al.Comprehensive Reviews in Food Science and Food Safety|January 6, 2021
Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food SystemsArno G B Wouters, Ine Rombouts, Ellen Fierens, et al.Pageof 2