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Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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Your filters: cql: author="Wouters, Arno G.B." or (type any "bookEditor issueEditor" and editor="Wouters, Arno G.B.")

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- Journal Article
Functionality of potato proteins in emulsions and foams: A process–structure–function perspective

Ben Van den Wouwer (UGent) , Arno G.B. Wouters, Kristof Brijs and Katleen Raes (UGent)

(2027) Food Hydrocolloids. 183.
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- Journal Article
- A1
- open access
Mechanistic insights into the foaming properties of potato proteins based on protein composition, colloidal state, and air-water interfacial properties

Ben Van den Wouwer (UGent) , Laura Scheldewaert, Kristof Brijs, Katleen Raes (UGent) and Arno G.B. Wouters

(2025) FOOD HYDROCOLLOIDS. 158.
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- Journal Article
- A1
- open access
The effect of ultrasound on the extraction and foaming properties of proteins from potato trimmings

Ben Van den Wouwer (UGent) , Kristof Brijs, Arno G.B. Wouters and Katleen Raes (UGent)

(2024) FOOD CHEMISTRY. 455.
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- Journal Article
- A1
- open access
Extractability and chromatographic separation of proteins from potato (Solanum tuberosum L.) trimmings

Ben Van den Wouwer (UGent) , Kristof Brijs, Sebastien Carpentier, Arno G.B. Wouters and Katleen Raes (UGent)

(2024) FOOD CHEMISTRY. 450.

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