1. An Ohmic heating study of the functionality of leavening acids in cream cake systems. (December 2021) Authors: Godefroidt, Thibault; Ooms, Nand; Bosmans, Geertrui; Brijs, Kristof; Delcour, Jan A. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 152(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Ingredient Functionality During Foam‐Type Cake Making: A Review. Issue 5 (21st August 2019) Authors: Godefroidt, Thibault; Ooms, Nand; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A. Journal: Comprehensive reviews in food science and food safety Issue: Volume 18:Issue 5(2019) Page Start: 1550 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review. Issue 13 (2nd October 2016) Authors: Ooms, Nand; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A. Journal: Critical reviews in food science and nutrition Issue: Volume 56:Issue 13(2016) Page Start: 2101 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making. Issue 10 (12th September 2018) Authors: Ooms, Nand; Vandromme, Evert; Brijs, Kristof; Delcour, Jan A. Journal: Journal of food science Issue: Volume 83:Issue 10(2018) Page Start: 2489 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Release of 14C‐labeled carbon dioxide from ascorbic acid during straight dough wheat bread making. Issue 4 (1st April 2022) Authors: Beghin, Alice S.; Ooms, Nand; Brijs, Kristof; Pareyt, Bram; Delcour, Jan A. Journal: Cereal chemistry Issue: Volume 99:Issue 4(2022) Page Start: 731 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb. (1st March 2018) Authors: Ooms, Nand; Jansens, Koen J.A.; Pareyt, Bram; Reyniers, Stijn; Brijs, Kristof; Delcour, Jan A. Journal: Food chemistry Issue: Volume 242(2018) Page Start: 68 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough. (May 2017) Authors: Ooms, Nand; Pareyt, Bram; Jansens, Koen J.A.; Reyniers, Stijn; Brijs, Kristof; Delcour, Jan A. Journal: Journal of cereal science Issue: Volume 75(2017) Page Start: 84 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making. (November 2022) Authors: Beghin, Alice S.; Ooms, Nand; Hooyberghs, Kathleen; Coppens, Eveline; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A. Journal: Food research international Issue: Volume 161(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The use of time domain 1H NMR to study proton dynamics in starch‐rich foods: A review. Issue 6 (20th September 2022) Authors: Riley, Isabella M.; Nivelle, Mieke A.; Ooms, Nand; Delcour, Jan A. Journal: Comprehensive reviews in food science and food safety Issue: Volume 21:Issue 6(2022) Page Start: 4738 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Transformations and functional role of starch during potato crisp making: A review. Issue 12 (6th November 2020) Authors: Reyniers, Stijn; Ooms, Nand; Delcour, Jan A. Journal: Journal of food science Issue: Volume 85:Issue 12(2020) Page Start: 4118 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗