Author/Creator: Reyniers, S. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Reyniers, S.

1. Amylolysis as a tool to control amylose chain length and to tailor gel formation during potato-based crisp making. (June 2020)

Authors:: Reyniers, S.; Vluymans, N.; De Brier, N.; Ooms, N.; Matthijs, S.; Brijs, K.; Delcour, J.A.
Journal:: Food hydrocolloids
Issue:: Volume 103(2020)
Page Start:
Record Type:: Journal Article
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2. I-optimal design of split-plot mixture-process variable experiments: A case study on potato crisps. (October 2022)

Authors:: Reyniers, S.; De Brier, N.; Brijs, K.; De Ketelaere, B.; Akkermans, W.; Matthijs, S.; Delcour, J.A.; Goos, P.
Journal:: Food quality and preference
Issue:: Volume 101(2022)
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Record Type:: Journal Article
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3. Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof. (August 2019)

Authors:: Reyniers, S.; De Brier, N.; Matthijs, S.; Brijs, K.; Delcour, J.A.
Journal:: Food research international
Issue:: Volume 122(2019)
Page Start:: 419
Record Type:: Journal Article
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4. Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes. (15th August 2018)

Authors:: Reyniers, S.; De Brier, N.; Matthijs, S.; Brijs, K.; Delcour, J.A.
Journal:: Carbohydrate polymers
Issue:: Volume 194(2018)
Page Start:: 401
Record Type:: Journal Article
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