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Journal of Agricultural and Food Chemistry
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July 17, 2008
Model approach to starch functionality in bread making
Hans Goesaert, Pedro Leman, Jan A Delcour
Biomacromolecules
|
February 21, 2007
Temperature impacts the multiple attack action of amylases
Annabel Bijttebier, Hans Goesaert, Jan A Delcour
Carbohydrate Research
|
December 8, 2009
Hydrolysis of amylopectin by amylolytic enzymes: structural analysis of the residual amylopectin population
Annabel Bijttebier, Hans Goesaert, Jan A Delcour
Carbohydrate Research
|
December 8, 2009
Hydrolysis of amylopectin by amylolytic enzymes: level of inner chain attack as an important analytical differentiation criterion
Hans Goesaert, Annabel Bijttebier, Jan A Delcour
Journal of Agricultural and Food Chemistry
|
February 16, 2006
Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting
Greta G Gelders, Hans Goesaert, Jan A Delcour
Biomacromolecules
|
September 13, 2005
Potato phosphorylase catalyzed synthesis of amylose-lipid complexes
Greta G Gelders, Hans Goesaert, Jan A Delcour
Journal of Agricultural and Food Chemistry
|
February 26, 2009
Antifirming effects of starch degrading enzymes in bread crumb
Hans Goesaert, Pedro Leman, Annabel Bijttebier, et al.
Journal of Enzyme Inhibition and Medicinal Chemistry
|
May 18, 2005
Purification and characterization of a XIP-type endoxylanase inhibitor from rice (Oryza sativa)
Hans Goesaert, Kurt Gebruers, Christophe M Courtin, et al.
Food Chemistry
|
June 6, 2015
The role of gluten in a pound cake system: A model approach based on gluten-starch blends
Edith Wilderjans, Bram Pareyt, Hans Goesaert, et al.
Journal of Agricultural and Food Chemistry
|
November 21, 2009
Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator
Bram Pareyt, Charlotte Bruneel, Kristof Brijs, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 17) with videos related to
Sort By:
Page
of 2
Journal of Agricultural and Food Chemistry
|
July 17, 2008
Model approach to starch functionality in bread making
Hans Goesaert, Pedro Leman, Jan A Delcour
Biomacromolecules
|
February 21, 2007
Temperature impacts the multiple attack action of amylases
Annabel Bijttebier, Hans Goesaert, Jan A Delcour
Carbohydrate Research
|
December 8, 2009
Hydrolysis of amylopectin by amylolytic enzymes: structural analysis of the residual amylopectin population
Annabel Bijttebier, Hans Goesaert, Jan A Delcour
Carbohydrate Research
|
December 8, 2009
Hydrolysis of amylopectin by amylolytic enzymes: level of inner chain attack as an important analytical differentiation criterion
Hans Goesaert, Annabel Bijttebier, Jan A Delcour
Journal of Agricultural and Food Chemistry
|
February 16, 2006
Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting
Greta G Gelders, Hans Goesaert, Jan A Delcour
Biomacromolecules
|
September 13, 2005
Potato phosphorylase catalyzed synthesis of amylose-lipid complexes
Greta G Gelders, Hans Goesaert, Jan A Delcour
Journal of Agricultural and Food Chemistry
|
February 26, 2009
Antifirming effects of starch degrading enzymes in bread crumb
Hans Goesaert, Pedro Leman, Annabel Bijttebier, et al.
Journal of Enzyme Inhibition and Medicinal Chemistry
|
May 18, 2005
Purification and characterization of a XIP-type endoxylanase inhibitor from rice (Oryza sativa)
Hans Goesaert, Kurt Gebruers, Christophe M Courtin, et al.
Food Chemistry
|
June 6, 2015
The role of gluten in a pound cake system: A model approach based on gluten-starch blends
Edith Wilderjans, Bram Pareyt, Hans Goesaert, et al.
Journal of Agricultural and Food Chemistry
|
November 21, 2009
Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator
Bram Pareyt, Charlotte Bruneel, Kristof Brijs, et al.
Page
of 2