Veerle Derycke

Effect of milling on colour and nutritional properties of rice

Lieve Lamberts, Els De Bie, Greet E. Vandeputte et al. · Food Chemistry · 2006 · 312 citations

Agriculture, Food Science, Nutritional Sciences +12

Rice starches. II. Structural aspects provide insight into swelling and pasting properties

G.E. Vandeputte, Veerle Derycke, J. Geeroms et al. · Journal of Cereal Science · 2003 · 220 citations

Agriculture, Food Science, Materials Science +14

Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry

Veerle Derycke, G.E. Vandeputte, Rudi Vermeylen et al. · Journal of Cereal Science · 2005 · 166 citations

Agriculture, Biochemistry, Food Science +17

Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled Rice

Veerle Derycke, W. S. Veraverbeke, G.E. Vandeputte et al. · Cereal Chemistry · 2005 · 165 citations

Agriculture, Biochemistry, Food Science +16

Gelatinization of Starch in Excess Water:  Beyond the Melting of Lamellar Crystallites. A Combined Wide- and Small-Angle X-ray Scattering Study

Rudi Vermeylen, Veerle Derycke, Jan A. Delcour et al. · Biomacromolecules · 2006 · 119 citations

Natural Sciences, Food Science, Materials Science +15