| A colloidal approach for studying the role of cereal flour constituents in gas cell stabilization during bread making F Janssen, A Wouters, J Delcour C&E Spring Meeting, Date: 2017/06/19-2017/06/21, Location: Amsterdam, The …, 2017 | | 2017 |
| A response surface analysis of the aqueous leaching of amylose from maize starch AF Doblado-Maldonado, F Janssen, SV Gomand, B De Ketelaere, ... Food Hydrocolloids 63, 265-272, 2017 | 19 | 2017 |
| A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates D Verfaillie, F Janssen, G Van Royen, AGB Wouters Food Research International 163, 112177, 2023 | 25 | 2023 |
| Air-water interfacial and foaming properties of native protein in aqueous quinoa (Chenopodium quinoa Willd.) extracts: Impact of pH-and heat-induced aggregation J Van de Vondel, F Janssen, AGB Wouters, JA Delcour Food Hydrocolloids 144, 108945, 2023 | 7 | 2023 |
| Amaranth (Amaranthus spp.), buckwheat (Fagopyrum spp.), and quinoa (Chenopodium spp.) proteins: a food science and technology perspective F Janssen, A Pauly, I Rombouts, K Jansens, L Deleu, J Delcour C&E Spring Meeting, Date: 2017/06/19-2017/06/21, Location: Amsterdam, The …, 2017 | 3 | 2017 |
| Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods F Janssen, CM Courtin, AGB Wouters Critical Reviews in Food Science and Nutrition, 1-19, 2023 | 3 | 2023 |
| Ball milling alters the extractability and colloidal state of oat proteins F Janssen, E Lambrechts, I Pynket, AGB Wouters Journal of Cereal Science 112, 103725, 2023 | 4 | 2023 |
| Ball milling as a tool to alter the extractability and the colloidal state of oat proteins F Janssen, E Lambrechts, I Pynket, A Wouters Journal Of Cereal Science 112, 2022 | | 2022 |
| Composition, surface-active and foaming properties of the aqueous phase of fermented cereal doughs F Janssen, A Wouters, A Pauly, J Delcour European Young Cereal Scientists and Technologists Workshop (EYCSTW), Date …, 2017 | | 2017 |
| Exploring the effect of arabinoxylans on the rheology of blended wheat flour-rye flour doughs via treatment with xylanases Y Meeus, F Janssen, A Wouters, J Delcour, P Moldenaers 8th International Symposium on Food Rheology and Structure, Date: 2019/06/17 …, 2019 | | 2019 |
| Foaming properties of aqueous quinoa extracts: Impact of protein composition and conformation J Van de Vondel, F Janssen 35th EFFoST International Conference, Date: 2021/11/01-2021/11/04, Location …, 2021 | | 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 F Janssen, AGB Wouters, JA Delcour Comprehensive Reviews in Food Science and Food Safety 20 (4), 3881-3917, 2021 | 29 | 2021 |
| Impact of endogenous wheat lipids on dough extensional rheology, dough liquor air/water interfacial properties, and bread quality F Janssen, A Wouters, S Petit-Jean, P Moldenaers, J Vermant, J Delcour https://isfrs. ethz. ch/proceedings-archive/book-of-abstracts-2019. html, 2019 | | 2019 |
| Investigation of the rheological behavior of blended dough systems: examining the interplay between wheat and rye flour Y Meeus, F Janssen, J Delcour, P Moldenaers Annual European Rheology Conference 2018, Location: Sorrento, 2018 | | 2018 |
| Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour Y Meeus, F Janssen, AGB Wouters, JA Delcour, P Moldenaers Food and Bioprocess Technology 13, 159-171, 2020 | 14 | 2020 |
| On the rheology of mixed dough systems: when wheat flour meets rye flour Y Meeus, F Janssen, J Delcour, P Moldenaers 'Joint symposium of the Belgian Group of Rheology BGR and the German …, 2018 | | 2018 |
| Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective F Janssen, A Pauly, I Rombouts, KJA Jansens, LJ Deleu, JA Delcour Comprehensive Reviews in Food Science and Food Safety 16 (1), 39-58, 2017 | 190 | 2017 |
| Redesigning the oat kilning process with a focus on increased protein extractability I Pynket, F Janssen, C Courtin, A Wouters 17th ICC International Cereal and Bread Congress, Location: Nantes, France, 2024 | | 2024 |
| Relating the colloidal state of oat proteins to their food foam stabilizing potential F Janssen, A Wouters 19th Food Colloids Conference, Location: Thessaloniki, 2024 | | 2024 |
| Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor F Janssen, AGB Wouters, A Pauly, JA Delcour Food Chemistry 264, 126-134, 2018 | 38 | 2018 |
