Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours by Sara Melis, Imogen Foubert, Jan A. Delcour

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Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch by Konstantinos Korompokis, Lomme J. Deleu, Niels De Brier, Jan A. Delcour

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PHÂN LẬP VÀ XÁC ĐỊNH MỘT SỐ ĐẶC ĐIỂM SINH HỌC CỦA ENZYME XYLANASE TỪ LÚA MÌ NẨY MẦM by Nguyễn Nhật Minh Phương, Evelien De Baker, K. Gebruers, Jan A. Delcour

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The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting by Sarah C. Pycarelle, Geertrui M. Bosmans, Bram Pareyt, Kristof Brijs, Jan A. Delcour

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Sucrose substitution in cake systems is not a piece of cake by Thibault Godefroidt, Isabella M. Riley, Nand Ooms, Geertrui M. Bosmans, Kristof Brijs, Jan A. Delcour

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