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Yannick Meeus
Observed name:
Meeus, Yannick
Observed institution:
KU Leuven
ORCID:
0000-0002-1160-6281
Observed ORCID:
0000-0002-1160-6281
OpenAlex ID:
A5006137870
The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents
2020
·
Frederik Janssen
, Arno G.B. Wouters
, et al.
·
Food Hydrocolloids
·
58
PDF
The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour
2021
·
Yannick Meeus
, Frederik Janssen
, et al.
·
Food Hydrocolloids
·
22
PDF
Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour
2019
·
Yannick Meeus
, Frederik Janssen
, et al.
·
Food and Bioprocess Technology
·
17
PDF
Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten
2017
·
Mathieu Meerts
, Helene Van Ammel
, et al.
·
Food and Bioprocess Technology
·
17
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Works count:
9
Citation count:
114
H-index:
4
I10-index:
4
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