Stijn Reyniers - Concepedia

Author

Stijn Reyniers

KU Leuven ORCID

Also Known As

S. Reyniers, Stijn REYNIERS, Stijn Reyniers

Publications

338

Citations

H-Index

Concepts

All Affiliations

KU Leuven Kellogg’s (Belgium)Puratos (Belgium)

About

Stijn Reyniers is an author at KU Leuven specializing in health sciences, food chemistry, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	132
2	Biochemistry	4	4	133
3	Biomolecular Engineering	4	4	116
4	Engineering	3	3	60
5	Medicine	1	1	15

Stijn Reyniers

Publications

201

Citations

H-Index

Page 1

	Year	Citations
The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb Nand Ooms, Koen J.A. Jansens, Bram Pareyt, Food Chemistry Food ChemistryDisulfide Bond DynamicsBiochemistryWheat GlutenGlycobiology	2017	55
Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps Stijn Reyniers, Niels De Brier, Nand Ooms, Nature Food Food ChemistryWater–oil DynamicsCaloric DensityBiochemistryPotato Crisps	2020	41
Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof Stijn Reyniers, Niels De Brier, Sandra Matthijs, Food Research International Food ChemistryNutritionOil UptakeFood ColloidWater Dynamics	2019	30
Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes Stijn Reyniers, Niels De Brier, Sandra Matthijs, Carbohydrate Polymers Food ColloidEngineeringPotato FlakesPre-gelatinized StarchFood Physic	2018	24
Amylolysis as a tool to control amylose chain length and to tailor gel formation during potato-based crisp making Stijn Reyniers, Nele Vluymans, Niels De Brier, Food Hydrocolloids Food ChemistryBiosynthesisEngineeringBiochemistryChain Length	2020	22
The impact of cyclodextrins on the in vitro digestion of native and gelatinised starch and starch present in a sugar-snap cookie Leonardo I. Mulargia, Elien Lemmens, Stijn Reyniers, LWT Food AnalysisGlycobiologyVitro DigestionPolysaccharideStarch Present	2022	15
The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough Nand Ooms, Bram Pareyt, Koen J.A. Jansens, Journal of Cereal Science BiomanufacturingEngineeringMechanical EngineeringElastic RecoilMulti-layered Pastry Dough	2017	14

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