L. Derde

发表

Fate of starch in food processing: from raw materials to final food products.

J. Delcour, C. Bruneel, L. Derde, 2010, Annual review of food science and technology.

Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storage.

J. Delcour, L. Derde, S. Gomand, 2014, Journal of agricultural and food chemistry.

Structural properties and gelatinisation characteristics of potato and cassava starches and mutants thereof

R. Visser, G. Vandeputte, J. Delcour, 2010 .

Functionality of short chain amylose-lipid complexes in starch-water systems and their impact on in vitro starch degradation.

J. Delcour, L. Derde, Joke A. Putseys, 2010, Journal of agricultural and food chemistry.

Production of tailor made short chain amylose–lipid complexes using varying reaction conditions

J. Delcour, L. Derde, Joke A. Putseys, 2009 .

Hydrolysis of β-limit dextrins by α-amylases from porcine pancreas, Bacillus subtilis, Pseudomonas saccharophila and Bacillus stearothermophilus

J. Delcour, L. Derde, S. Gomand, 2012 .

Characterisation of three starch degrading enzymes: thermostable β-amylase, maltotetraogenic and maltogenic α-amylases.

J. Delcour, L. Derde, S. Gomand, 2012, Food chemistry.

Impact of Preharvest Sprouting of Wheat (Triticum aestivum) in the Field on Starch, Protein, and Arabinoxylan Properties.

L. Derde, C. Roye, C. Courtin, 2016, Journal of agricultural and food chemistry.

Evolution and Distribution of Hydrolytic Enzyme Activities during Preharvest Sprouting of Wheat (Triticum aestivum) in the Field.

L. Derde, C. Roye, C. Courtin, 2016, Journal of agricultural and food chemistry.