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Foods (Basel, Switzerland)|December 2, 2020
The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat BranYamina De Bondt, Inge Liberloo, Chiara Roye, et al.
Foods (Basel, Switzerland)|June 10, 2020
Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat BranChiara Roye, Muriel Henrion, Hélène Chanvrier, et al.
Food Chemistry: X|August 13, 2025
Enzyme activity and constituent extractability of kilned and non-kilned oats at pH values relevant for acidic food fermentationsEwoud Blontrock, Eline Lambrechts, Frederik Janssen, et al.
Annual Review of Food Science and Technology|January 25, 2024
Wheat Sourdough Breadmaking: A Scoping ReviewYamina De Bondt, Celine Verdonck, Markus J Brandt, et al.
Carbohydrate Polymers|July 22, 2022
Decreasing the degree of polymerization of microcrystalline cellulose by mechanical impact and acid hydrolysisKarel Thielemans, Yamina De Bondt, Sander Van den Bosch, et al.
International Journal of Food Microbiology|April 13, 2023
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategiesCeline Verdonck, Yamina De Bondt, Inés Pradal, et al.
Food Chemistry|September 13, 2019
Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) branYamina De Bondt, Natalia Rosa-Sibakov, Inge Liberloo, et al.
Foods (Basel, Switzerland)|November 27, 2021
Process-Induced Changes in the Quantity and Characteristics of Grain Dietary FiberNdegwa H Maina, Anne Rieder, Yamina De Bondt, et al.
Current Research in Food Science|October 20, 2025
Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibilityCeline Verdonck, Eline Lambrechts, Ines Pradal, et al.
Current Research in Food Science|February 25, 2026
Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytateEline Lambrechts, Ewoud Blontrock, Thomas Gettemans, et al.
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