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Researcher
Ingrid De Leyn
- Keywords:baking technology, cereal technology
- Disciplines:Food sciences and (bio)technology, Food technology
Affiliations
- Department of Food Technology, Safety and Health (Department)
Member
From1 Jan 2018 → Today - Department of Applied biosciences (Department)
Member
From1 Oct 2013 → 31 Dec 2017 - Department of Food safety and food quality (Department)
Member
From1 May 2007 → 30 Apr 2013
Projects
1 - 1 of 1
- ALTERBAKE - Application possibilities of alternative cereals in the development of innovative bakery productsFrom1 Oct 2017 → 31 Oct 2019Funding: IWT / VLAIO - TETRA fund
Publications
1 - 4 of 4
- Comparison of congress mash with final 65 °C mash for wort production with unmalted barley, tritordeum, and quinoa, with or without pregelatinization and/or enzyme addition(2023)
Authors: Arne Demeester, David Laureys, Jeroen Baillière, Joren Huys, Pieter Vermeir, Ingrid De Leyn, Dana Vanderputten
Pages: 66 - 75 - Other funtional additives(2014)Edition: 2nd ed.
Authors: Ingrid De Leyn, Weibiao Zhou, YH Hui, MA Pagani, CM Rosell, JD Selman, N Therdthai
Pages: 295 - 306 - Bakery products : science and technology(2014)
Authors: Weibiao Zhou, YH Hui, Ingrid De Leyn, MA Pagani, CM Rosell, JD Selman, N Therdthai
- Other leavening agents(2014)Edition: 2nd ed.
Authors: Ingrid De Leyn, Weibiao Zhou, YH Hui, MA Pagani, CM Rosell, JD Selman, N Therdthai
Pages: 175 - 181