Nand Ooms

7PUBLICATIONS
7CO-AUTHORS
Polymerisation mechanismsPolymers and plasticsFood technologyFood packaging, preservation and processingHorticultural crop improvement (incl. selection and breeding)
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Publications (7)

|May 02, 2023
Author Correction: Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps.

S Reyniers, N De Brier, N Ooms

|May 02, 2023
Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps.

S Reyniers, N De Brier, N Ooms

|Sep 20, 2022
The use of time domain 1 H NMR to study proton dynamics in starch-rich foods: A review.

Isabella M Riley, Mieke A Nivelle, Nand Ooms

|Dec 18, 2020
What makes starch from potato (Solanum tuberosum L.) tubers unique: A review.

Stijn Reyniers, Nand Ooms, Sara V Gomand

|Dec 18, 2020
Ingredient Functionality During Foam-Type Cake Making: A Review.

Thibault Godefroidt, Nand Ooms, Bram Pareyt

|Nov 07, 2020
Transformations and functional role of starch during potato crisp making: A review.

Stijn Reyniers, Nand Ooms, Jan A Delcour

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Frequent Collaborators

4 joint publications

Stijn Reyniers

4 joint publications

Jan A Delcour

2 joint publications

N De Brier

2 joint publications

A Piovesan