Celine Verdonck

Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies

Celine Verdonck, Yamina De Bondt, Inés Pradal et al. · International Journal of Food Microbiology · 2023 · 36 citations · Full text

Agriculture, Food Science, Cereal Science +12

Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread

Celine Verdonck, Yamina De Bondt, Peter Goos et al. · Food Hydrocolloids · 2024 · 17 citations · Full text

Agriculture, Food Science, Microbiology +17

Impact of acetic acid, lactic acid, and succinic acid on protein secondary structure and water-binding capacity of bread dough in the context of sourdough-type breadmaking

Celine Verdonck, Yamina De Bondt, Iris J. Joye et al. · Food Hydrocolloids · 2025 · 14 citations · Full text

Agriculture, Biochemistry, Food Science +14