S. C. Pycarelle

The role of exogenous lipids in starch and protein mediated sponge cake structure setting during baking.

J. Delcour, K. Brijs, S. C. Pycarelle, 2020, Food research international.

Stabilization of the air-liquid interface in sponge cake batter by surface-active proteins and lipids: A foaming protocol based approach

J. Delcour, K. Brijs, G. Bosmans, 2020 .

Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake.

J. Delcour, B. Pareyt, K. Brijs, 2019, Food chemistry.

Development of an infusion method for encapsulating ascorbyl palmitate in V-type granular cold-water swelling starch.

J. Delcour, S. Gomand, B. Goderis, 2017, Carbohydrate polymers.

The role and impact on quality of exogenous and endogenous lipids during sponge cake making

J. Delcour, S. C. Pycarelle, 2021 .

The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting

J. Delcour, B. Pareyt, K. Brijs, 2021, Foods.

Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter.

J. Delcour, B. Pareyt, K. Brijs, 2020, Food research international.