Effect of milling on colour and nutritional properties of rice

Lieve Lamberts, Els De Bie, Greet E. Vandeputte, +4

Food Chemistry

Food ChemistrySustainable AgricultureAgricultural EconomicsNutritional PropertiesGrain Quality +2

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

G.E. Vandeputte, Veerle Derycke, J. Geeroms, +1

Journal of Cereal Science

Food ChemistryMaterials ScienceFood MicrostructureStructural AspectsGrain Quality +3

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

Veerle Derycke, W. S. Veraverbeke, G.E. Vandeputte, +3

Cereal Chemistry

EngineeringFood AnalysisFood BiophysicsCooked Npb RiceGrain Quality +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, +4

Journal of Cereal Science

Food ChemistryEngineeringHealth SciencesBiochemistryBiotechnology +7

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, +3

Biomacromolecules

X-ray CrystallographyEngineeringChemistryLamellar CrystallitesSoft Matter +15

Extractability and chromatographic separation of rice endosperm proteins

Anne Van Der Borght, Greet E. Vandeputte, Veerle Derycke, +3

Journal of Cereal Science

Food ChemistryBiochemistryBioanalysisBiotechnologyAlternative Protein Source +4

Effect of Processing Conditions on Color Change of Brown and Milled Parboiled Rice

Lieve Lamberts, Els De Bie, Veerle Derycke, +3

Cereal Chemistry

Rice CompoundsEngineeringFood AnalysisAgricultural EconomicsGrain Quality +14

Automatic wheat ear counting using machine learning based on RGB UAV imagery

José A. Fernandez-Gallego, Peter Lootens, Irene Borra‐Serrano, +5

The Plant Journal

Precision AgricultureEnvironmental MonitoringEngineeringAgricultural EconomicsYield Prediction +14

Presence of Amylose Crystallites in Parboiled Rice

Lieve Lamberts, Sara Gomand, Veerle Derycke, +1

Journal of Agricultural and Food Chemistry

Food ChemistryRice SamplesAmylose CrystallitesMelting TemperatureBotany +13

Structural Transformations during Gelatinization of Starches in Limited Water:  Combined Wide- and Small-Angle X-ray Scattering Study

Rudi Vermeylen, Veerle Derycke, Jan A. Delcour, +3

Biomacromolecules