Researcher
Yamina De Bondt
- Disciplines:Other chemical sciences, Microbiology, Systems biology, Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Laboratory medicine, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 30 Sep 2022 - Centre for Food and Microbial Technology (Division)
Member
From1 Oct 2016 → 31 Jul 2020
Projects
1 - 3 of 3
- Unravelling the impact of sourdough fermentations on the viscoelastic gluten network and the aqueous phase in a wheat wholemeal dough system in relation to gas cell stabilityFrom1 Oct 2022 → TodayFunding: FWO junior postdoctoral fellowship
- Unravelling the impact of sourdough on the viscoelastic gluten network and the aqueous phase in a wheat dough system in relation to gas cell stability.From1 Oct 2021 → 30 Sep 2022Funding: BOF - postdoctoral mandates
- Understanding the impact of wheat bran on the dynamic behavior of starch and gluten, using bran micronisation as a toolFrom16 Sep 2016 → 30 Sep 2021Funding: FWO fellowships
Publications
1 - 10 of 19
- The Wheat Starchy Endosperm Protein Gradient as a Function of Cultivar and N-fertilization Is Reflected in Mill Stream Protein Content and Composition(2023)
Authors: Wisse Hermans, Yamina De Bondt, Niels Langenaeken, Christophe Courtin
- Amorphisation and chain length reduction of cellulose affect its impact on the water distribution, dough rheology and loaf volume in bread making(2023)
Authors: Yamina De Bondt, An Bautil, Bert Sels, Christophe Courtin
- Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies(2023)
Authors: Celine Verdonck, Yamina De Bondt, An Bautil, Niels Langenaeken, Kristof Brijs, Peter Goos, Christophe Courtin
- Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota(2023)
Authors: Karel Thielemans, Yamina De Bondt, Luke Comer, Jeroen Raes, Nadia Everaert, Bert Sels, Christophe Courtin
- Decreasing the degree of polymerization of microcrystalline cellulose by mechanical impact and acid hydrolysis(2022)
Authors: Karel Thielemans, Yamina De Bondt, Sander Van den Bosch, An Bautil, Bert Sels
- Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability(2021)
Authors: Eline Van Wayenbergh, Yamina De Bondt, Christophe Courtin
- Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber(2021)
Authors: Yamina De Bondt, Christophe Courtin
- Understanding the impact of wheat bran on the dynamic behaviour of starch and gluten in breadmaking, using bran modification as a tool(2021)
Authors: Yamina De Bondt, Christophe Courtin
- Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume(2021)
Authors: Yamina De Bondt, Wisse Hermans, Paula Moldenaers, Christophe Courtin
- Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran(2020)
Authors: Karlien De Roeck, Yamina De Bondt, Christophe Courtin
Linked dataset
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