Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Geertrui M Bosmans

Showing results (11-20 of 15) with videos related to

Pageof 2
Sort By:
You have reached the last page of results.This site can display upto 15 results.
Food Chemistry|October 31, 2018
Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucroseGeertrui M Bosmans, Louis J Peene, Ingrid Van Haesendonck, et al.
Food Chemistry|June 9, 2019
Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain <sup>1</sup>H NMR studyMieke A Nivelle, Ella Remmerie, Geertrui M Bosmans, et al.
NPJ Science of Food|September 27, 2023
Sucrose substitution in cake systems is not a piece of cakeThibault Godefroidt, Isabella M Riley, Nand Ooms, et al.
Journal of Agricultural and Food Chemistry|May 5, 2012
Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systemsGeertrui M Bosmans, Bert Lagrain, Lomme J Deleu, et al.
Food Chemistry|September 22, 2018
Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cakeSarah C Pycarelle, Kevin L J Winnen, Geertrui M Bosmans, et al.
Pageof 2

Showing results (11-20 of 15) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 15 results.
Food Chemistry|October 31, 2018
Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucroseGeertrui M Bosmans, Louis J Peene, Ingrid Van Haesendonck, et al.
Food Chemistry|June 9, 2019
Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain <sup>1</sup>H NMR studyMieke A Nivelle, Ella Remmerie, Geertrui M Bosmans, et al.
NPJ Science of Food|September 27, 2023
Sucrose substitution in cake systems is not a piece of cakeThibault Godefroidt, Isabella M Riley, Nand Ooms, et al.
Journal of Agricultural and Food Chemistry|May 5, 2012
Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systemsGeertrui M Bosmans, Bert Lagrain, Lomme J Deleu, et al.
Food Chemistry|September 22, 2018
Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cakeSarah C Pycarelle, Kevin L J Winnen, Geertrui M Bosmans, et al.
Pageof 2