Arno G.B. Wouters

Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

Arno G.B. Wouters, Ine Rombouts, Ellen Fierens et al. · Comprehensive Reviews in Food Science and Food Safety · 2016 · 347 citations

A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates

Diete Verfaillie, Frederik Janssen, Geert Van Royen et al. · Food Research International · 2022 · 74 citations

Health Sciences, Biochemistry, Bioanalysis +9

Relating the structural, air-water interfacial and foaming properties of wheat (Triticum aestivum L.) gliadin and maize (Zea mays L.) zein based nanoparticle suspensions

Arno G.B. Wouters, Sabine Schaefer, Iris J. Joye et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2019 · 66 citations · Full text

Food Chemistry, Materials Science, Chemical Engineering +10

Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads

Hanne G. Masure, Arno G.B. Wouters, Ellen Fierens et al. · Food Hydrocolloids · 2019 · 63 citations · Full text

Food Chemistry, Gluten-free Breads, Grain Quality +3

Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein

Arno G.B. Wouters, Ine Rombouts, Ellen Fierens et al. · Food Hydrocolloids · 2017 · 59 citations · Full text

Food Chemistry, Food Colloid, Gluten Hydrolysate +7