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Page 1
Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran.
Foods. 2020 Jun 4;9(6):738. doi: 10.3390/foods9060738.
Foods. 2020.
PMID: 32512729
Free PMC article.
The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran.
De Bondt Y, Liberloo I, Roye C, Windhab EJ, Lamothe L, King R, Courtin CM.
De Bondt Y, et al. Among authors: liberloo i.
Foods. 2020 Nov 27;9(12):1755. doi: 10.3390/foods9121755.
Foods. 2020.
PMID: 33260871
Free PMC article.
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Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran.
De Bondt Y, Rosa-Sibakov N, Liberloo I, Roye C, Van de Walle D, Dewettinck K, Goos P, Nordlund E, Courtin CM.
De Bondt Y, et al. Among authors: liberloo i.
Food Chem. 2020 Feb 1;305:125436. doi: 10.1016/j.foodchem.2019.125436. Epub 2019 Aug 30.
Food Chem. 2020.
PMID: 31514047
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The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry study.
De Bondt Y, Liberloo I, Roye C, Goos P, Courtin CM.
De Bondt Y, et al. Among authors: liberloo i.
Carbohydr Polym. 2020 Aug 1;241:116262. doi: 10.1016/j.carbpol.2020.116262. Epub 2020 Apr 30.
Carbohydr Polym. 2020.
PMID: 32507220
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