Ingrid Van Haesendonck

Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials

Bram Damen, Annick Pollet, Emmie Dornez et al. · Food Chemistry · 2011 · 70 citations

Food Chemistry, Arabinoxylan Rich Materials, Engineering +8

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

Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins

Lomme J. Deleu, Edith Wilderjans, Ingrid Van Haesendonck et al. · Food Hydrocolloids · 2016 · 55 citations

Pound Cake Making, Protein Network Formation, Biochemistry +9

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

Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter

Lomme J. Deleu, Edith Wilderjans, Ingrid Van Haesendonck et al. · Food Hydrocolloids · 2015 · 38 citations

Pound Cake, Eggs Impacts