Yamina De Bondt

Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability

Chiara Roye, Karen Bulckaen, Yamina De Bondt et al. · Cereal Chemistry · 2019 · 47 citations · Full text

Engineering, Food Analysis, Agricultural Economics +25

Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume

Yamina De Bondt, Wisse Hermans, Paula Moldenaers et al. · Food Hydrocolloids · 2020 · 46 citations · Full text

Food Chemistry, Gluten-starch Dough Rheology, Health Sciences +7

Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran

Chiara Roye, Muriel Henrion, Hélène Chanvrier et al. · Foods · 2020 · 44 citations · Full text

Nutrition, Engineering, Food Fermentation +14

Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study

Sofie Leys, Yamina De Bondt, Geertrui M. Bosmans et al. · Food Chemistry · 2020 · 41 citations · Full text

Food Chemistry, Wheat Dough, Engineering +8

Decreasing the degree of polymerization of microcrystalline cellulose by mechanical impact and acid hydrolysis

Karel Thielemans, Yamina De Bondt, Sander Van den Bosch et al. · Carbohydrate Polymers · 2022 · 38 citations · Full text

Materials Science, Engineering, Microcrystalline Cellulose +9