Tim Baks

Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations

Tim Baks, Ikenna S. Ngene, J.J.G. van Soest et al. · Carbohydrate Polymers · 2006 · 99 citations · Full text

Food Chemistry, Engineering, Biochemistry +10

Towards an optimal process for gelatinisation and hydrolysis of highly concentrated starch–water mixtures with alpha-amylase from B. licheniformis

Tim Baks, Frans H.J. Kappen, Anja E.M. Janssen et al. · Journal of Cereal Science · 2007 · 61 citations

Food Chemistry, Engineering, Biochemistry +9

Effect of Pressure and Temperature on the Gelatinization of Starch at Various Starch Concentrations

Tim Baks, Marieke E. Bruins, Anja E.M. Janssen et al. · Biomacromolecules · 2007 · 39 citations · Full text

Food Chemistry, Biomanufacturing, Starch Concentrations +12

Effect of Gelatinization and Hydrolysis Conditions on the Selectivity of Starch Hydrolysis with α-Amylase from Bacillus licheniformis

Tim Baks, Marieke E. Bruins, A.M. Matser et al. · Journal of Agricultural and Food Chemistry · 2007 · 38 citations · Full text

Food Chemistry, Biomass Utilization, Engineering +14

The effect of carbohydrates on α-amylase activity measurements

Tim Baks, Anja E.M. Janssen, Remko M. Boom · Enzyme and Microbial Technology · 2005 · 33 citations

Biochemistry, α-Amylase Activity Measurements, Bioanalysis +7