- The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar(2018)
Authors: Mathieu Meerts, Dries Vaes, Christophe Courtin, Ruth Cardinaels, Paula Moldenaers
Pages: 813 - 827
- The effects of yeast metabolites on the rheological behaviour of the dough matrix in fermented wheat flour dough(2018)
Authors: Mathieu Meerts, Nore Struyf, Ruth Cardinaels, Christophe Courtin, Paula Moldenaers
Pages: 183 - 189
- Assessing the Role of the Main Flour Components and Fermentation in the Rheology of Wheat Flour Dough with a New Rheological Toolbox(2018)
Authors: Mathieu Meerts, Paula Moldenaers, Ruth Cardinaels
Number of pages: 264
- Enhancing the rheological performance of wheat flour dough with glucose oxidase, transglutaminase or supplementary gluten(2017)
Authors: Mathieu Meerts, Helene Van Ammel, Yannick Meeus, Ruth Cardinaels, Filip Oosterlinck, Christophe Courtin, Paula Moldenaers
Pages: 2188 - 2198
- Pectin Based Food-ink Formulations for 3-D Printing of Customizable Porous Food Simulants(2017)
Authors: Valérie Vancauwenberghe, Zi Wang, Mathieu Meerts, Maarten Hertog, Pieter Verboven, Paula Moldenaers, Marc Hendrickx, Jeroen Lammertyn, Bart Nicolai
Pages: 138 - 150
- The impact of water content and mixing time on the linear and non-linear rheology of wheat flour dough(2017)
Authors: Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck, Christophe Courtin, Paula Moldenaers
Pages: 151 - 163
- The interplay between the main flour constituents in the rheological behaviour of wheat flour dough(2017)
Authors: Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck, Christophe Courtin, Paula Moldenaers
Pages: 249 - 265
- Contributions of the main flour constituents to dough rheology, and implications for dough quality and its assessment(2016)
Authors: Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck, Paula Moldenaers
Pages: 23 - 26
- The importance of the gluten network in dough rheology(2016)
Authors: Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck, Paula Moldenaers
Pages: 12 - 16