Geertrui M. Bosmans

Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems

Geertrui M. Bosmans, Bert Lagrain, Lomme J. Deleu et al. · Journal of Agricultural and Food Chemistry · 2012 · 227 citations

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

Physical and Molecular Changes during the Storage of Gluten-Free Rice and Oat Bread

Anna-Sophie Hager, Geertrui M. Bosmans, Jan A. Delcour · Journal of Agricultural and Food Chemistry · 2014 · 78 citations

The Structure and Thermal Stability of Amylose–Lipid Complexes: A Case Study on Amylose–Glycerol Monostearate

Bart Goderis, Joke Putseys, Cédric Gommes et al. · Crystal Growth & Design · 2014 · 61 citations

Proteinlipid Interaction, Engineering, Polysaccharide +18

Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1 H NMR relaxometry

Sami Hemdane, Pieter J. Jacobs, Geertrui M. Bosmans et al. · Food Chemistry · 2017 · 61 citations

Engineering, Food Physic, H Nmr Relaxometry +9