1. 15N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making. Issue 3 (5th December 2016) Authors: Deleu, Lomme J.; Wilderjans, Edith; Van Haesendonck, Ingrid; Brijs, Kristof; Delcour, Jan A. Journal: Cereal chemistry Issue: Volume 94:Issue 3(2017.) Page Start: 485 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 15N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making. Issue 3 (5th December 2016) Authors: Deleu, Lomme J.; Wilderjans, Edith; Van Haesendonck, Ingrid; Brijs, Kristof; Delcour, Jan A. Journal: Cereal chemistry Issue: Volume 94:Issue 3(2017.) Page Start: 485 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Ohmic versus conventional heating for studying molecular changes during pound cake baking. (September 2019) Authors: Deleu, Lomme J.; Luyts, Annelies; Wilderjans, Edith; Van Haesendonck, Ingrid; Brijs, Kristof; Delcour, Jan A. Journal: Journal of cereal science Issue: Volume 89(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Protein network formation during pound cake baking: The role of egg yolk and its fractions. (February 2017) Authors: Deleu, Lomme J.; Melis, Sara; Wilderjans, Edith; Van Haesendonck, Ingrid; Brijs, Kristof; Delcour, Jan A. Journal: Food hydrocolloids Issue: Volume 63(2017) Page Start: 226 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins. (December 2016) Authors: Deleu, Lomme J.; Wilderjans, Edith; Van Haesendonck, Ingrid; Brijs, Kristof; Delcour, Jan A. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 409 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins. (December 2016) Authors: Deleu, Lomme J.; Wilderjans, Edith; Van Haesendonck, Ingrid; Brijs, Kristof; Delcour, Jan A. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 409 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter. (July 2015) Authors: Deleu, Lomme J.; Wilderjans, Edith; Van Haesendonck, Ingrid; Courtin, Christophe M.; Brijs, Kristof; Delcour, Jan A. Journal: Food hydrocolloids Issue: Volume 49(2015:Jul.) Page Start: 208 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗