Hanne G. Masure

Current and forward looking experimental approaches in gluten-free bread making research

Hanne G. Masure, Ellen Fierens, Jan A. Delcour · Journal of Cereal Science · 2015 · 148 citations · Full text

Food Chemistry, Experimental Approaches, Food Structure +8

Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads

Hanne G. Masure, Arno G.B. Wouters, Ellen Fierens et al. · Food Hydrocolloids · 2019 · 63 citations · Full text

Food Chemistry, Gluten-free Breads, Grain Quality +3

Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: A focus on gas cell stabilization mechanisms

Lien Gerits, Bram Pareyt, Hanne G. Masure et al. · Food Chemistry · 2014 · 37 citations

Food Chemistry, Lipid Analysis, Engineering +10

Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread

Hanne G. Masure, Arno G.B. Wouters, Ellen Fierens et al. · Food Research International · 2018 · 34 citations · Full text

Electrical Resistance, Electrical Engineering, Gluten-free Bread +1

A lipase based approach to understand the role of wheat endogenous lipids in bread crumb firmness evolution during storage

Lien Gerits, Bram Pareyt, Hanne G. Masure et al. · LWT · 2015 · 22 citations

Lipid Analysis, Engineering, Biochemistry +8