Nand Ooms

How to impact gluten protein network formation during wheat flour dough making

Nand Ooms, Jan A. Delcour · Current Opinion in Food Science · 2019 · 165 citations · Full text

Biochemistry, Natural Sciences, Glycobiology +2

Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming

Geertrui M. Bosmans, Bert Lagrain, Nand Ooms et al. · Journal of Agricultural and Food Chemistry · 2013 · 129 citations

Crumb Texture Evolution, Mixed Biopolymers, Engineering +11

The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb

Nand Ooms, Koen J.A. Jansens, Bram Pareyt et al. · Food Chemistry · 2017 · 55 citations

Food Chemistry, Disulfide Bond Dynamics, Biochemistry +6

Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps

Stijn Reyniers, Niels De Brier, Nand Ooms et al. · Nature Food · 2020 · 41 citations

Food Chemistry, Water–oil Dynamics, Caloric Density +8

Storage of parbaked bread affects shelf life of fully baked end product: A 1H NMR study

Geertrui M. Bosmans, Bert Lagrain, Nand Ooms et al. · Food Chemistry · 2014 · 38 citations

Shelf Life, Parbaked Bread, Nmr Study +5