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 · 308 citations

Food Chemistry, Sustainable Agriculture, Agricultural Economics +4

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 · 219 citations

Food Chemistry, Materials Science, Food Microstructure +5

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

Engineering, Food Analysis, Food Biophysics +16

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 · 164 citations

Food Chemistry, Engineering, Health Sciences +9

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 · 118 citations

X-ray Crystallography, Engineering, Chemistry +17