Filip Van Bockstaele

Nutritional value of bread: Influence of processing, food interaction and consumer perception

Koen Dewettinck, Filip Van Bockstaele, Bianka Kühne et al. · Journal of Cereal Science · 2008 · 536 citations

Agriculture, Food Science, Nutritional Sciences +15

A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability

Zijian Zhi, Lei Yan, Hao Li et al. · Food Chemistry · 2021 · 109 citations · Full text

Agriculture, Biotechnology, Food Science +13

Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates

Behraad Tirgarian, Jamshid Farmani, Reza Farahmandfar et al. · Food Chemistry · 2022 · 105 citations · Full text

Agriculture, Biochemistry, Food Science +12

Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

Filip Van Bockstaele, Ingrid De Leyn, Mia Eeckhout et al. · Journal of Food Engineering · 2011 · 90 citations

Agriculture, Food Science, Materials Science +16

Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds

Phara De Bock, Lori Daelemans, Lotte Selis et al. · Foods · 2021 · 84 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13