Arno G B Wouters

8PUBLICATIONS
12CO-AUTHORS
Food packaging, preservation and processingHorticultural crop improvement (incl. selection and breeding)Food technologyPhysical properties of materialsExperimental methods in fluid flow, heat and mass transfer
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Publications (8)

|Jan 18, 2024
Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates.

Jiashu Li, Frederik Janssen, Diete Verfaillie

|May 19, 2023
Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods.

Frederik Janssen, Christophe M Courtin, Arno G B Wouters

|Feb 23, 2023
Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems.

Frederik Janssen, Viena Monterde, Arno G B Wouters

|Aug 17, 2022
Hydration of Wheat Flour Water-Unextractable Cell Wall Material Enables Structural Analysis of Its Arabinoxylan by High-Resolution Solid-State 13C MAS NMR Spectroscopy.

Wannes L De Man, C Vinod Chandran, Arno G B Wouters

|May 31, 2021
Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system.

Frederik Janssen, Arno G B Wouters, Jan A Delcour

|Mar 29, 2021
1H Diffusion-Ordered Nuclear Magnetic Resonance Spectroscopic Analysis of Water-Extractable Arabinoxylan in Wheat (Triticum aestivum L.) Flour.

Wannes L De Man, Ewoud Vaneeckhaute, Niels De Brier

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Frequent Collaborators

4 joint publications

Frederik Janssen

2 joint publications

Wannes L De Man

1 joint publications

C Vinod Chandran

1 joint publications

Sambhu Radhakrishnan