Ghent University Academic Bibliography

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Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt : accelerating fermentation, reducing syneresis, and improving texture

Noussaire El Fihry, Ilse De Leersnyder (UGent) , Pieter Vermeir (UGent) , David Laureys (UGent) , Jessika De Clippeleer (UGent) , Filip Van Bockstaele (UGent) , Tony Ruyssen (UGent) , Mia Eeckhout (UGent) , Khalil El Mabrouk and Hassan Hajjaj

(2026) FOOD CHEMISTRY. 498(part 1).
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Effect of okra polysaccharides extract powder on mixolab attributes, physicochemical characteristics and in-vitro starch digestibility of wheat bread

Mehak Fatima, Allah Rakha, Muhammad Saeed, Muhammad Shahid and Filip Van Bockstaele (UGent)

(2025) BIOACTIVE CARBOHYDRATES AND DIETARY FIBRE. 34.
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- Journal Article
- A1
- open access
Tuning nanostructure of gels : from structural and functional controls to food applications

Tangyu Yang (UGent) , Lin Cao (UGent) , Junnan Song (UGent) and Andre Skirtach (UGent)

(2025) GELS. 11(8).
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Data fusion of visible-near-infrared and mid-infrared spectra for predicting key soil properties across different soil layers

Dewen Qiao (UGent) , Muhammad Ali (UGent) and Abdul Mouazen (UGent)

(2025) ACS AGRICULTURAL SCIENCE & TECHNOLOGY. 5(9). p.1889-1902
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- Research Data
Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads

Celeste Verbeke (UGent) , Els Debonne (UGent) , Hannah Van Leirsberghe, Filip Van Bockstaele (UGent) and Mia Eeckhout (UGent)

(2024)
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- Research Data
Data from: Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread

Celeste Verbeke (UGent) , Els Debonne (UGent) , Stien Versele, Filip Van Bockstaele (UGent) and Mia Eeckhout (UGent)

(2024)
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- Journal Article
- A1
Crystal plasticity modeling of prior austenite orientation effects on deformation behaviors of martensitic steels under different strain paths

Zhen Zhang, Fuhui Shen (UGent) and Sebastian Muenstermann

(2024) MATERIALS & DESIGN. 245.
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- Journal Article
- A1
- open access
The effects of strain rate and anisotropy on the formability and mechanical behaviour of aluminium alloy 2024-T3

Martin Harant, Patricia Verleysen (UGent) , Milan Forejt and Stepan Kolomy

(2024) METALS. 14(1).
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- Journal Article
- A1
- open access
Quantitative relationships between Munsell colour attributes and organic carbon in highly weathered tropical soils

Georges K. Kome, Roger K. Enang, Bernard P.K. Yerima and Eric Van Ranst (UGent)

(2024) GEODERMA REGIONAL. 39.
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- Journal Article
- A1
- open access
An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads

Celeste Verbeke (UGent) , Els Debonne (UGent) , Hannah Van Leirsberghe, Filip Van Bockstaele (UGent) and Mia Eeckhout (UGent)

(2024) FOODS. 13(2).

Academic Bibliography

Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt : accelerating fermentation, reducing syneresis, and improving texture

Effect of okra polysaccharides extract powder on mixolab attributes, physicochemical characteristics and in-vitro starch digestibility of wheat bread

Tuning nanostructure of gels : from structural and functional controls to food applications

Data fusion of visible-near-infrared and mid-infrared spectra for predicting key soil properties across different soil layers

Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads

Data from: Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread

Crystal plasticity modeling of prior austenite orientation effects on deformation behaviors of martensitic steels under different strain paths

The effects of strain rate and anisotropy on the formability and mechanical behaviour of aluminium alloy 2024-T3

Quantitative relationships between Munsell colour attributes and organic carbon in highly weathered tropical soils

An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads

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