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Geertrui M Bosmans

Showing results (1-10 of 15) with videos related to

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Food Chemistry|August 26, 2015
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 studyGeertrui M Bosmans, Bram Pareyt, Jan A Delcour
Journal of Agricultural and Food Chemistry|October 24, 2017
The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat BreadMieke A Nivelle, Geertrui M Bosmans, Jan A Delcour
Journal of Agricultural and Food Chemistry|May 28, 2014
Physical and molecular changes during the storage of gluten-free rice and oat breadAnna-Sophie Hager, Geertrui M Bosmans, Jan A Delcour
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.
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.
Food Research International (Ottawa, Ont.)|March 20, 2019
Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain <sup>1</sup>H NMRMieke A Nivelle, Alice S Beghin, Geertrui M Bosmans, 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.)|March 2, 2021
Free wheat flour lipids decrease air-liquid interface stability in sponge cake batterSarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Foods (Basel, Switzerland)|January 9, 2021
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure SettingSarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Food Chemistry|August 26, 2015
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 studyGeertrui M Bosmans, Bram Pareyt, Jan A Delcour
Journal of Agricultural and Food Chemistry|October 24, 2017
The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat BreadMieke A Nivelle, Geertrui M Bosmans, Jan A Delcour
Journal of Agricultural and Food Chemistry|May 28, 2014
Physical and molecular changes during the storage of gluten-free rice and oat breadAnna-Sophie Hager, Geertrui M Bosmans, Jan A Delcour
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.
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.
Food Research International (Ottawa, Ont.)|March 20, 2019
Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain <sup>1</sup>H NMRMieke A Nivelle, Alice S Beghin, Geertrui M Bosmans, 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.)|March 2, 2021
Free wheat flour lipids decrease air-liquid interface stability in sponge cake batterSarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Foods (Basel, Switzerland)|January 9, 2021
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure SettingSarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Pageof 2