Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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Variation in amylose concentration to enhance wheat flour extrudability

Tom Hellemans (UGent) , H. Nekhudzhiga, Filip Van Bockstaele (UGent) , Ya-Jane Wang, M. Naushad Emmambux and Mia Eeckhout (UGent)

(2020) JOURNAL OF CEREAL SCIENCE. 95.
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Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch

Bart Heyman (UGent) , Winnok De Vos (UGent) , Frédéric Depypere (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2014) FOOD HYDROCOLLOIDS. 35. p.546-556
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Long-term stability of waxy maize starch/xanthan gum mixtures prepared at a temperature within the gelatinization range

Bart Heyman (UGent) , Filip Van Bockstaele (UGent) , Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2014) FOOD RESEARCH INTERNATIONAL. 55. p.229-238
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Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range

Bart Heyman (UGent) , Frédéric Depypere (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2013) CARBOHYDRATE POLYMERS. 96(2). p.560-567
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Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce

Bart Heyman (UGent) , Frédéric Depypere (UGent) , Claudia Delbaere (UGent) and Koen Dewettinck (UGent)

(2010) JOURNAL OF FOOD ENGINEERING. 99(2). p.115-120