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NARA Subscribed4
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Elsevier3
Taylor & Francis1
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Carbohydrate Polymers2
Critical Reviews in Food Science and Nutrition1
Food Chemistry1
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20262
20241
20171
Bart Goderis results 4 · Newest (Page 1/1, per page 25)
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Impact of dry starchy ingredients and hydroxypropyl methylcellulose on the properties of (deep-fried) potato mashesNARA Subscribed
Food Chemistry · 2026 · Vol. 524 · Elsevier
Kathleen Hooyberghs; Linde Houben; Isabella M. Riley; Ruth Cardinaels; Paula Moldenaers; Kristof Brijs; Bart Goderis; Eddie Schrevens; Jan A. Delcour
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The rheological behavior, particle properties and supramolecular structure of low acyl gellan gum fluid gels: impact of the calcium concentration before fluid gel formationNARA Subscribed
Carbohydrate Polymers · 2026 · Vol. 387 · Elsevier
Gabriele D’Oria; Yanshen Zhu; Hans Joerg Limbach; Christoph Hartmann; Bart Goderis; Lilia Ahrné; Deniz Z. Gunes
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Investigation of the link between first-order kinetic models of the in vitro digestion of native starches and the accompanying changes in their crystallinity and structureNARA Subscribed
Carbohydrate Polymers · 2024 · Vol. 343 · Elsevier
Leonardo I. MULARGIA; Elien LEMMENS; Stijn REYNIERS; Kurt GEBRUERS; Arno G.B. WOUTERS; Frederick J. WARREN; Bart GODERIS; Jan A. DELCOUR
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Methodologies for producing amylose: A reviewNARA Subscribed
Critical Reviews in Food Science and Nutrition · 2017 · Vol. 57 · Issue 2 · Taylor & Francis
Andrés F. Doblado-Maldonado; Sara V. Gomand; Bart Goderis; Jan A. Delcour
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