Stijn Reyniers

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 et al. · Food Chemistry · 2017 · 55 citations

Food Chemistry, Disulfide Bond Dynamics, Biochemistry +6

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 et al. · Nature Food · 2020 · 41 citations

Food Chemistry, Water–oil Dynamics, Caloric Density +8

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 et al. · Food Research International · 2019 · 30 citations

Food Chemistry, Nutrition, Oil Uptake +8

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 et al. · Carbohydrate Polymers · 2018 · 24 citations · Full text

Food Colloid, Engineering, Potato Flakes +9

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 et al. · Food Hydrocolloids · 2020 · 22 citations

Food Chemistry, Biosynthesis, Engineering +9