Wim S. Veraverbeke - Concepedia

Author

Wim S. Veraverbeke

KU Leuven

Also Known As

W. S. Veraverbeke, W.S Veraverbeke, W.S. Veraverbeke, WIM S. VERAVERBEKE, Wim S. Veraverbeke

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

KU Leuven Universitair Ziekenhuis Leuven Plant Industry Commonwealth Scientific and Industrial Research Organisation University Medical Center Groningen

About

Wim S. Veraverbeke is an author at KU Leuven specializing in food chemistry, biochemistry, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	331
2	Medicine	3	3	172
3	Health Sciences	2	2	163
4	Natural Sciences	1	1	55
5	Public Health	1	1	140

Wim S. Veraverbeke

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Effect of milling on colour and nutritional properties of rice Lieve Lamberts, Els De Bie, Greet E. Vandeputte, Food Chemistry Food ChemistrySustainable AgricultureAgricultural EconomicsNutritional PropertiesGrain Quality	2006	308
Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved Anne Van Der Borght, Hans Goesaert, Wim S. Veraverbeke, Journal of Cereal Science Food ChemistryGrain ScienceGrain QualityMain ProcessesGrain Storage	2004	297
The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions Bert Lagrain, Kristof Brijs, Wim S. Veraverbeke, Journal of Cereal Science Food ChemistryEngineeringFood PhysicAgricultural EconomicsWheat Gluten–water Suspensions	2005	151
Effects of a wheat bran extract containing arabinoxylan oligosaccharides on gastrointestinal health parameters in healthy adult human volunteers: a double-blind, randomised, placebo-controlled, cross-over trial Isabelle François, Olivier Lescroart, Wim S. Veraverbeke, British Journal Of Nutrition NutritionGastrointestinal PharmacologyFood AnalysisGastroenterologyWheat Bran Extract	2012	140
Designing New Materials from Wheat Protein Dara L. Woerdeman, Wim S. Veraverbeke, Richard S. Parnas, Biomacromolecules Materials ScienceEngineeringEdible PackagingNatural PolymerWheat Gluten	2004	94
Effects of Wheat Bran Extract Containing Arabinoxylan Oligosaccharides on Gastrointestinal Parameters in Healthy Preadolescent Children Isabelle François, Olivier Lescroart, Wim S. Veraverbeke, Journal of Pediatric Gastroenterology and Nutrition	2013	70
In Vitro Polymerization of Wheat Glutenin Subunits with Inorganic Oxidizing Agents. I. Comparison of Single‐Step and Stepwise Oxidations of High Molecular Weight Glutenin Subunits Wim S. Veraverbeke, Oscar Larroque, F. Békés, Cereal Chemistry Agricultural ChemistryEngineeringNatural PolymerBiochemistryWheat Flour	2000	63
Simultaneous Isolation of Wheat High Molecular Weight and Low Molecular Weight Glutenin Subunits Ingrid Verbruggen, Wim S. Veraverbeke, Anne–Mieke Vandamme, Journal of Cereal Science Gluten-free NutritionBiochemistryNatural SciencesGlycobiologySimultaneous Isolation	1998	55
Effects of Increased High Molecular Weight Glutenin Subunits Content of Flour on Dough Mixing Behavior and Breadmaking Wim S. Veraverbeke, Ingrid Verbruggen, Jan A. Delcour Journal of Agricultural and Food Chemistry Food ChemistryBiochemistryGlycobiologyMonomeric Glutenin SubunitsDough Mixing	1998	26
Significance of LMW-GS and HMW-GS for Dough Extensibility: «Addition» versus «Incorporation» Protocols Ingrid Verbruggen, Wim S. Veraverbeke, Jan A. Delcour Journal of Cereal Science Food EngineeringDough Extensibility	2001	26

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