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Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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Composition, granular structure, and pasting properties of native starch extracted from Plectranthus edulis (Oromo dinich) tubers

Tom Hellemans (UGent), Gifty Abera Geleta (UGent), Ingrid De Leyn (UGent), Paul Van Der Meeren (UGent), Koen Dewettinck (UGent), Mia Eeckhout (UGent), Bruno De Meulenaer (UGent) and Filip Van Bockstaele (UGent)

(2017) JOURNAL OF FOOD SCIENCE. 82(12). p.2794-2804
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Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

Filip Van Bockstaele (UGent), Ingrid De Leyn (UGent), Mia Eeckhout (UGent) and Koen Dewettinck (UGent)

(2011) JOURNAL OF FOOD ENGINEERING. 107(1). p.50-59
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Rheological properties of wheat flour dough and the relationship with bread volume. I: Creep-recovery measurements

Filip Van Bockstaele (UGent), Ingrid De Leyn (UGent), Mia Eeckhout (UGent) and Koen Dewettinck (UGent)

(2008) CEREAL CHEMISTRY. 85(6). p.753-761
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Rheological properties of wheat flour dough and their relationship with bread volume. II: Dynamic oscillation measurements

Filip Van Bockstaele (UGent), Ingrid De Leyn (UGent), Mia Eeckhout (UGent) and Koen Dewettinck (UGent)

(2008) CEREAL CHEMISTRY. 85(6). p.762-768

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