Author

Bram Pareyt

Observed names: B. Pareyt, Pareyt, Bram

Institution: Puratos (Belgium)

Observed institutions: Puratos (Belgium), KU Leuven

ORCID: 0000-0003-0836-1284

Observed ORCID: 0000-0003-0836-1284

OpenAlex ID: A5057936503

Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

2012 · Jan A. Delcour, Iris J. Joye, et al. · Annual Review of Food Science and Technology · 575

The Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products: A Review on Sugar-Snap Cookies

2008 · Bram Pareyt, Jan A. Delcour · Critical Reviews in Food Science and Nutrition · 388

Lipids in bread making: Sources, interactions, and impact on bread quality

2011 · Bram Pareyt, Sean M. Finnie, et al. · Journal of Cereal Science · 354

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

2008 · Bram Pareyt, Faisal Talhaoui, et al. · Journal of Food Engineering · 294

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

2008 · Edith Wilderjans, Bram Pareyt, et al. · Food Chemistry · 220

The impact of the protein network on the pasting and cooking properties of dry pasta products

2009 · Charlotte Bruneel, Bram Pareyt, et al. · Food Chemistry · 190

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Fate of Starch in Food Processing: From Raw Materials to Final Food Products

2010 · Jan A. Delcour, Charlotte Bruneel, et al. · Annual Review of Food Science and Technology · 134

The role of gluten in a sugar-snap cookie system: A model approach based on gluten–starch blends

2008 · Bram Pareyt, Edith Wilderjans, et al. · Journal of Cereal Science · 127

Ingredient Functionality During Foam‐Type Cake Making: A Review

2019 · Thibault Godefroidt, Nand Ooms, et al. · Comprehensive Reviews in Food Science and Food Safety · 108

Lipases and Their Functionality in the Production of Wheat‐Based Food Systems

2014 · Lien R. Gerits, Bram Pareyt, et al. · Comprehensive Reviews in Food Science and Food Safety · 103

Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats

2011 · Annelies E. Duyvejonck, Bert Lagrain, et al. · Journal of Cereal Science · 89

A lipase based approach for studying the role of wheat lipids in bread making

2014 · Lien R. Gerits, Bram Pareyt, et al. · Food Chemistry · 72

Wheat ( Triticum aestivum L. and T. turgidum L. ssp. durum ) Kernel Hardness: II. Implications for End‐Product Quality and Role of Puroindolines Therein

2013 · Anneleen Pauly, Bram Pareyt, et al. · Comprehensive Reviews in Food Science and Food Safety · 72

Single run HPLC separation coupled to evaporative light scattering detection unravels wheat flour endogenous lipid redistribution during bread dough making

2013 · Lien R. Gerits, Bram Pareyt, et al. · LWT · 68

The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb

2017 · Nand Ooms, Koen J.A. Jansens, et al. · Food Chemistry · 59

Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids

2015 · Lien R. Gerits, Bram Pareyt, et al. · LWT · 59

Sugar-Snap Cookie Dough Setting: The Impact of Sucrose on Gluten Functionality

2009 · Bram Pareyt, Kristof Brijs, et al. · Journal of Agricultural and Food Chemistry · 59

Wheat ( Triticum aestivum L. and T. turgidum L. ssp. durum ) Kernel Hardness: I. Current View on the Role of Puroindolines and Polar Lipids

2013 · Anneleen Pauly, Bram Pareyt, et al. · Comprehensive Reviews in Food Science and Food Safety · 57

Impact of Fat on Dough and Cookie Properties of Sugar‐Snap Cookies

2010 · Bram Pareyt, Kristof Brijs, et al. · Cereal Chemistry · 47

Arabinoxylan oligosaccharides (AXOS) as a potential sucrose replacer in sugar-snap cookies

2010 · Bram Pareyt, Marijke Goovaerts, et al. · LWT · 45

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Flour from wheat cultivars of varying hardness produces semi-sweet biscuits with varying textural and structural properties

2013 · Anneleen Pauly, Bram Pareyt, et al. · LWT · 44

Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making

2018 · Frederik Janssen, Arno G.B. Wouters, et al. · Food Research International · 43

Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough

2013 · Bénédicte Van Steertegem, Bram Pareyt, et al. · Food Chemistry · 43

Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review

2015 · Nand Ooms, Bram Pareyt, et al. · Critical Reviews in Food Science and Nutrition · 39

Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: A focus on gas cell stabilization mechanisms

2014 · Lien R. Gerits, Bram Pareyt, et al. · Food Chemistry · 37

Works count: 90

Citation count: 3,885

H-index: 30

I10-index: 49