Ingrid De Leyn

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 · 87 citations

Rheological Measurement, Rheological Constitutive Equation, Engineering +8

Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread

Els Debonne, Filip Van Bockstaele, Ingrid De Leyn et al. · LWT · 2017 · 76 citations

Antifungal Agent, Par-baked Wheat, Food Preservatives +3

Rheological Properties of Wheat Flour Dough and the Relationship with Bread Volume. I. Creep‐Recovery Measurements

Filip Van Bockstaele, Ingrid De Leyn, Mia Eeckhout et al. · Cereal Chemistry · 2008 · 62 citations

Protein Content, Rheological Measurement, Engineering +12

Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread

Simbarashe Samapundo, Nick Deschuyffeleer, Delina Van Laere et al. · Food Microbiology · 2010 · 57 citations

Mycology, Microbial Inactivation, Food Spoilage +7

Rheological Properties of Wheat Flour Dough and Their Relationship with Bread Volume. II. Dynamic Oscillation Measurements

Filip Van Bockstaele, Ingrid De Leyn, Mia Eeckhout et al. · Cereal Chemistry · 2008 · 38 citations

Protein Content, Rheological Measurement, Engineering +12