Lore Redant

The major constituents of rye (<i>Secale cereale</i> L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed

Lomme J. Deleu, Elien Lemmens, Lore Redant et al. · Cereal Chemistry · 2020 · 55 citations · Full text

Nutrition, Engineering, Glycobiology +20

Extractability and chromatographic separation of rye ( Secale cereale L.) flour proteins

Lore Redant, Joke Buggenhout, Kristof Brijs et al. · Journal of Cereal Science · 2016 · 24 citations

Food Chemistry, Secale Cereale L., Engineering +13

Importance of crosslinking and disulfide bridge reduction for the mechanical properties of rigid wheat gluten bioplastics compression molded with thiol and/or disulfide functionalized additives

Koen J.A. Jansens, Kevin Bruyninckx, Lore Redant et al. · Journal of Applied Polymer Science · 2014 · 14 citations

Materials Science, Macromolecular Science, Abstract Thiol +14