Annelies Luyts

Ingredient functionality in batter type cake making

Edith Wilderjans, Annelies Luyts, Kristof Brijs et al. · Trends in Food Science & Technology · 2013 · 268 citations

Ingredient Functionality, Functional Property, Food Analysis +2

A model approach to starch and protein functionality in a pound cake system

Edith Wilderjans, Annelies Luyts, Hans Goesaert et al. · Food Chemistry · 2009 · 106 citations

Model Approach, Biochemical Engineering, Protein Engineering +4

Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming

Annelies Luyts, Edith Wilderjans, Ingrid Van Haesendonck et al. · Food Chemistry · 2013 · 57 citations

Food Physic, Relative Importance, Food Engineering +2

Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients

Annelies Luyts, Edith Wilderjans, Jasmien Waterschoot et al. · Food Chemistry · 2013 · 48 citations

Biochemistry, Natural Sciences, Nmr Assignment +9

Ohmic versus conventional heating for studying molecular changes during pound cake baking

Lomme J. Deleu, Annelies Luyts, Edith Wilderjans et al. · Journal of Cereal Science · 2019 · 36 citations · Full text

Pound Cake Baking, Engineering, Differential Scanning Calorimetry +12