1. Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior. (April 2016) Authors: Wouters, Arno G.B.; Rombouts, Ine; Legein, Marie; Fierens, Ellen; Brijs, Kristof; Blecker, Christophe; Delcour, Jan A. Journal: Food hydrocolloids Issue: Volume 55(2016:Jan.) Page Start: 155 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Corrigendum to "Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior" [Food Hydrocoll. 55C (2016) 155–162]. (December 2016) Authors: Wouters, Arno G.B.; Rombouts, Ine; Legein, Marie; Fierens, Ellen; Brijs, Kristof; Blecker, Christophe; Delcour, Jan A. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 956 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Corrigendum to "Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior" [Food Hydrocoll. 55C (2016) 155–162]. (December 2016) Authors: Wouters, Arno G.B.; Rombouts, Ine; Legein, Marie; Fierens, Ellen; Brijs, Kristof; Blecker, Christophe; Delcour, Jan A. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 956 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Latilactobacillus fragifolii sp. nov., isolated from leaves of a strawberry plant (Fragaria x ananassa). Issue 1 (21st January 2022) Authors: Legein, Marie; Wittouck, Stijn; Lebeer, Sarah Journal: International journal of systematic and evolutionary microbiology Issue: Volume 72:Issue 1(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗