G. Maesmans

The influence of polyalcohols and carbohydrates on the thermostability of α‐amylase

S. De Cordt, Marc Hendrickx, G. Maesmans et al. · Biotechnology and Bioengineering · 1994 · 93 citations

Extensional Rheology and Stability of Gas Cell Walls in Bread Doughs at Elevated Temperatures in Relation to Breadmaking Performance

B.J. Dobraszczyk, J. Smewing, Marco Albertini et al. · Cereal Chemistry · 2003 · 89 citations

Materials Science, Rheological Measurement, Engineering +14

Immobilized Peroxidase: A Potential Bioindicator for Evaluation of Thermal Processes

Zhijun Weng, Marc Hendrickx, G. Maesmans et al. · Journal of Food Science · 1991 · 79 citations

Chemical Engineering, Engineering, Verified Bioindicator +15

Thermostability of soluble and immobilized α‐amylase from <i>Bacillus licheniformis</i>

S. De Cordt, K. Vanhoof, Jiang Hu et al. · Biotechnology and Bioengineering · 1992 · 61 citations

Thermostability of Soluble and Immobilized Horseradish Peroxidase

Zhijun Weng, Marc Hendrickx, G. Maesmans et al. · Journal of Food Science · 1991 · 53 citations

Chemical Kinetics, Chemical Engineering, Organic Solvent +15