Yannick Meeus - Concepedia

Author

Yannick Meeus

Also Known As

Yannick Meeus

Publications

103

Citations

H-Index

Concepts

All Affiliations

Yannick Meeus is an author at KU Leuven specializing in rheology, food chemistry, and mechanical engineering.

#	Concept	H-Index	Publications	Citations
1	Rheology	2	2	34
2	Engineering	1	1	15
3	Mechanical Engineering	1	1	15
4	Food Chemistry	1	1	54

Yannick Meeus

Publications

103

Citations

H-Index

Page 1

	Year	Citations
The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents Frederik Janssen, Arno G.B. Wouters, Yannick Meeus, Food Hydrocolloids Food ChemistryFood AnalysisAir-water Interfacial PropertiesNon-starch PolysaccharidesPolysaccharide	2020	54
The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour Yannick Meeus, Frederik Janssen, Arno G.B. Wouters, Food Hydrocolloids Secale Cereale L.Rheological MeasurementLinear RheologyRheological PropertyRheology	2021	19
Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten Mathieu Meerts, Helene Van Ammel, Yannick Meeus, Food and Bioprocess Technology HemicelluloseWheat Flour DoughRheological PerformanceSupplementary Gluten	2017	15
Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour Yannick Meeus, Frederik Janssen, Arno G.B. Wouters, Food and Bioprocess Technology Secale Cereale L.Rheological MeasurementRheological Constitutive EquationEngineeringBread Doughs Made	2019	15

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