Concepedia

Mieke A. Nivelle

MA

Statistics

Publications

8

Citations

227

H-Index

8

Active since

2016

Affiliations

KU Leuven(Current)

Tohoku Agricultural Research Center

Mieke A. Nivelle is an author at KU Leuven specializing in agriculture, food science, and food chemistry.

Publications per year

2016–2023

8

Publications

8

The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non‐covalent Protein Network in Fresh and Cooked Egg Noodles

Marlies A. Lambrecht, Ine Rombouts, Mieke A. Nivelle et al. · Journal of Food Science · 2016 · 50 citations · Full text

Agriculture, Biochemistry, Food Science +17

Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study

Mieke A. Nivelle, Ella Remmerie, Geertrui M. Bosmans et al. · Food Chemistry · 2019 · 31 citations · Full text

Agriculture, Biochemistry, Food Science +16

Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain 1H NMR

Mieke A. Nivelle, Alice S. Beghin, Geertrui M. Bosmans et al. · Food Research International · 2018 · 30 citations · Full text

Agriculture, Chemistry, Food Science +16

The impact of protein characteristics on the protein network in and properties of fresh and cooked wheat-based noodles

Marlies A. Lambrecht, Ine Rombouts, Mieke A. Nivelle et al. · Journal of Cereal Science · 2017 · 28 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches

Mieke A. Nivelle, Alice S. Beghin, Patricia Vrinten et al. · Food Chemistry · 2020 · 27 citations · Full text

Agriculture, Biochemistry, Food Science +14

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