Stijn Reyniers

4PUBLICATIONS
5CO-AUTHORS
Polymerisation mechanismsPolymers and plasticsFood packaging, preservation and processingFood technology
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Publications (4)

|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

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

Stijn Reyniers, Nand Ooms, Sara V Gomand

|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

Nand Ooms

3 joint publications

Jan A Delcour

2 joint publications

N De Brier

2 joint publications

A Piovesan