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Critical Reviews in Food Science and Nutrition
|
July 16, 2015
Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review
Nand Ooms, Bram Pareyt, Kristof Brijs, et al.
Biomacromolecules
|
February 10, 2010
Molecular basis of processing wheat gluten toward biobased materials
Bert Lagrain, Bart Goderis, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
February 10, 2011
Kinetics of heat-induced polymerization of gliadin
Bert Lagrain, Ine Rombouts, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
April 29, 2010
Impact of potassium bromate and potassium iodate in a pound cake system
Edith Wilderjans, Bert Lagrain, Kristof Brijs, et al.
Analytical Biochemistry
|
July 5, 2003
A screening method for endo-beta-1,4-xylanase substrate selectivity
Karolien Moers, Christophe M Courtin, Kristof Brijs, et al.
Food Chemistry
|
April 9, 2013
Combined impact of Bacillus stearothermophilus maltogenic alpha-amylase and surfactants on starch pasting and gelation properties
Bénédicte Van Steertegem, Bram Pareyt, Kristof Brijs, et al.
Food Chemistry
|
January 13, 2019
In situ production of γ-aminobutyric acid in breakfast cereals
Iris J Joye, Lieve Lamberts, Kristof Brijs, et al.
Food Chemistry
|
September 3, 2013
Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough
Bénédicte Van Steertegem, Bram Pareyt, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
January 26, 2011
Foaming properties of wheat gliadin
Bert G Thewissen, Inge Celus, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
June 1, 2007
Impact of redox agents on the extractability of gluten proteins during bread making
Bert Lagrain, Bert G Thewissen, Kristof Brijs, et al.
Page
of 8
Search research articles
Search
Showing results (11-20 of 79) with videos related to
Sort By:
Page
of 8
Critical Reviews in Food Science and Nutrition
|
July 16, 2015
Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review
Nand Ooms, Bram Pareyt, Kristof Brijs, et al.
Biomacromolecules
|
February 10, 2010
Molecular basis of processing wheat gluten toward biobased materials
Bert Lagrain, Bart Goderis, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
February 10, 2011
Kinetics of heat-induced polymerization of gliadin
Bert Lagrain, Ine Rombouts, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
April 29, 2010
Impact of potassium bromate and potassium iodate in a pound cake system
Edith Wilderjans, Bert Lagrain, Kristof Brijs, et al.
Analytical Biochemistry
|
July 5, 2003
A screening method for endo-beta-1,4-xylanase substrate selectivity
Karolien Moers, Christophe M Courtin, Kristof Brijs, et al.
Food Chemistry
|
April 9, 2013
Combined impact of Bacillus stearothermophilus maltogenic alpha-amylase and surfactants on starch pasting and gelation properties
Bénédicte Van Steertegem, Bram Pareyt, Kristof Brijs, et al.
Food Chemistry
|
January 13, 2019
In situ production of γ-aminobutyric acid in breakfast cereals
Iris J Joye, Lieve Lamberts, Kristof Brijs, et al.
Food Chemistry
|
September 3, 2013
Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough
Bénédicte Van Steertegem, Bram Pareyt, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
January 26, 2011
Foaming properties of wheat gliadin
Bert G Thewissen, Inge Celus, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
June 1, 2007
Impact of redox agents on the extractability of gluten proteins during bread making
Bert Lagrain, Bert G Thewissen, Kristof Brijs, et al.
Page
of 8