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Fate of starch in food processing: from raw materials to final food products.
Annu Rev Food Sci Technol. 2010;1:87-111. doi: 10.1146/annurev.food.102308.124211.
Annu Rev Food Sci Technol. 2010.
PMID: 22129331
Review.
Wheat gluten functionality as a quality determinant in cereal-based food products.
Delcour JA, Joye IJ, Pareyt B, Wilderjans E, Brijs K, Lagrain B.
Delcour JA, et al. Among authors: wilderjans e.
Annu Rev Food Sci Technol. 2012;3:469-92. doi: 10.1146/annurev-food-022811-101303. Epub 2011 Dec 12.
Annu Rev Food Sci Technol. 2012.
PMID: 22224557
Review.
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Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming.
Luyts A, Wilderjans E, Van Haesendonck I, Brijs K, Courtin CM, Delcour JA.
Luyts A, et al. Among authors: wilderjans e.
Food Chem. 2013 Dec 15;141(4):3960-6. doi: 10.1016/j.foodchem.2013.06.110. Epub 2013 Jul 4.
Food Chem. 2013.
PMID: 23993572
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Impact of potassium bromate and potassium iodate in a pound cake system.
Wilderjans E, Lagrain B, Brijs K, Delcour JA.
Wilderjans E, et al.
J Agric Food Chem. 2010 May 26;58(10):6465-71. doi: 10.1021/jf100340j.
J Agric Food Chem. 2010.
PMID: 20423045
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The role of gluten in a pound cake system: A model approach based on gluten-starch blends.
Wilderjans E, Pareyt B, Goesaert H, Brijs K, Delcour JA.
Wilderjans E, et al.
Food Chem. 2008 Oct 15;110(4):909-15. doi: 10.1016/j.foodchem.2008.02.079. Epub 2008 Mar 4.
Food Chem. 2008.
PMID: 26047278
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Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients.
Luyts A, Wilderjans E, Waterschoot J, Van Haesendonck I, Brijs K, Courtin CM, Hills B, Delcour JA.
Luyts A, et al. Among authors: wilderjans e.
Food Chem. 2013 Aug 15;139(1-4):120-8. doi: 10.1016/j.foodchem.2013.01.062. Epub 2013 Feb 1.
Food Chem. 2013.
PMID: 23561087
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