Hans Goesaert

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Hans Goesaert, Kristof Brijs, W. S. Veraverbeke et al. · Trends in Food Science & Technology · 2005 · 1K citations

Food Chemistry, Bread Quality, Agricultural Economics +5

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 et al. · Journal of Cereal Science · 2004 · 297 citations

Food Chemistry, Grain Science, Grain Quality +2

Amylases and bread firming – an integrated view

Hans Goesaert, Louise Slade, Harry Levine et al. · Journal of Cereal Science · 2009 · 284 citations

Food Chemistry, Biotechnology, Integrated View +2

The role of sugar and fat in sugar-snap cookies: Structural and textural properties

Bram Pareyt, Faisal Talhaoui, Greet Kerckhofs et al. · Journal of Food Engineering · 2008 · 270 citations

Sugar-snap Cookies, Functional Property, Glycobiology +5

The role of gluten in a pound cake system: A model approach based on gluten–starch blends

Edith Wilderjans, Bram Pareyt, Hans Goesaert et al. · Food Chemistry · 2008 · 202 citations

Food Chemistry, Model Approach, Agricultural Economics +4