- Transformations and functional role of starch during potato crisp making: A review(2020)
Authors: Stijn Reyniers, Nand Ooms, Jan Delcour
Pages: 4118 - 4129
- Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps(2020)
Authors: Stijn Reyniers, Niels De Brier, Nand Ooms, Agnese Piovesan, Kristof Brijs, Jan Delcour
Pages: 736 - 745
- What makes starch from potato (Solanum tuberosumL.) tubers unique: A review(2020)
Authors: Stijn Reyniers, Nand Ooms, Jan Delcour
Pages: 2588 - 2612
- Amylolysis as a tool to control amylose chain length and to tailor gel formation during potato-based crisp making(2020)
Authors: Stijn Reyniers, Nele Vluymans, Niels De Brier, Nand Ooms, Kristof Brijs, Jan Delcour
- Potato (Solanum tuberosum L.) starch functionality during crisp making(2020)
Authors: Stijn Reyniers, Jan Delcour, Kristof Brijs
- Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof(2019)
Authors: Stijn Reyniers, Niels De Brier, Kristof Brijs, Jan Delcour
Pages: 419 - 431
- Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes(2018)
Authors: Stijn Reyniers, Niels De Brier, Kristof Brijs, Jan Delcour
Pages: 401 - 410
- The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb(2018)
Authors: Nand Ooms, Koen Jansens, Bram Pareyt, Stijn Reyniers, Kristof Brijs, Jan Delcour
Pages: 68 - 74
- The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough(2017)
Authors: Nand Ooms, Bram Pareyt, Koen Jansens, Stijn Reyniers, Kristof Brijs, Jan Delcour
Pages: 84 - 91