Wouters AGB - Search Results

1

Impact of compositionally diverse cereal flour water extracts on the gas cell size distribution and extensional rheology of model gluten-starch doughs.

Monterde V, Janssen F, Verma U, Cardinaels R, Verboven P, Nicolaï BM, Wouters AGB. Monterde V, et al. Among authors: wouters agb. Food Res Int. 2024 Dec;197(Pt 1):115239. doi: 10.1016/j.foodres.2024.115239. Epub 2024 Oct 21. Food Res Int. 2024. PMID: 39593321

2

Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor.

Janssen F, Wouters AGB, Pauly A, Delcour JA. Janssen F, et al. Among authors: wouters agb. Food Chem. 2018 Oct 30;264:126-134. doi: 10.1016/j.foodchem.2018.05.016. Epub 2018 May 3. Food Chem. 2018. PMID: 29853356

3

Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-Concept.

Wouters AGB, Rombouts I, Fierens E, Brijs K, Delcour JA. Wouters AGB, et al. J Food Sci. 2018 Aug;83(8):2119-2126. doi: 10.1111/1750-3841.14283. Epub 2018 Jul 23. J Food Sci. 2018. PMID: 30035322

4

Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making.

Janssen F, Wouters AGB, Pareyt B, Gerits LR, Delcour JA, Waelkens E, Derua R. Janssen F, et al. Among authors: wouters agb. Food Res Int. 2018 Oct;112:299-311. doi: 10.1016/j.foodres.2018.06.038. Epub 2018 Jun 21. Food Res Int. 2018. PMID: 30131141

5

Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread.

Masure HG, Wouters AGB, Fierens E, Delcour JA. Masure HG, et al. Among authors: wouters agb. Food Res Int. 2019 Feb;116:925-931. doi: 10.1016/j.foodres.2018.09.029. Epub 2018 Sep 10. Food Res Int. 2019. PMID: 30717025

6

The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents.

Janssen F, Wouters AGB, Linclau L, Waelkens E, Derua R, Dehairs J, Moldenaers P, Vermant J, Delcour JA. Janssen F, et al. Among authors: wouters agb. Food Chem. 2020 Jul 30;319:126565. doi: 10.1016/j.foodchem.2020.126565. Epub 2020 Mar 5. Food Chem. 2020. PMID: 32169767

7

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

De Man WL, Vaneeckhaute E, De Brier N, Wouters AGB, Martens JA, Breynaert E, Delcour JA. De Man WL, et al. Among authors: wouters agb. J Agric Food Chem. 2021 Apr 7;69(13):3912-3922. doi: 10.1021/acs.jafc.1c00180. Epub 2021 Mar 29. J Agric Food Chem. 2021. PMID: 33780246

8

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.

Janssen F, Wouters AGB, Delcour JA. Janssen F, et al. Among authors: wouters agb. Compr Rev Food Sci Food Saf. 2021 Jul;20(4):3881-3917. doi: 10.1111/1541-4337.12761. Epub 2021 May 30. Compr Rev Food Sci Food Saf. 2021. PMID: 34056854

9

Relating the protein composition and air-water interfacial properties of aqueous flour extracts from wheats grown at different nitrogen fertilization levels.

Janssen F, Mesure E, Wouters AGB. Janssen F, et al. Among authors: wouters agb. Food Chem. 2022 Aug 30;386:132831. doi: 10.1016/j.foodchem.2022.132831. Epub 2022 Mar 26. Food Chem. 2022. PMID: 35509165

10

A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates.

Verfaillie D, Janssen F, Van Royen G, Wouters AGB. Verfaillie D, et al. Among authors: wouters agb. Food Res Int. 2023 Jan;163:112177. doi: 10.1016/j.foodres.2022.112177. Epub 2022 Nov 19. Food Res Int. 2023. PMID: 36596119

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