List of works - Ellen Fierens

Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose

Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior

Antibodies against wheat xylanase inhibitors as tools for the selective identification of their homologues in other cereals

Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.

scientific article

Biochemical and structural characterization of TLXI, the Triticum aestivum L. thaumatin-like xylanase inhibitor

scientific article published in June 2009

Biopolymer interactions, water dynamics, and bread crumb firming.

scientific article

Changes in wheat (Triticum aestivum L.) flour pasting characteristics as a result of storage and their underlying mechanisms

Crystal structure of the noncompetitive xylanase inhibitor TLXI, member of the small thaumatin-like protein family

scientific article

Exploring the Relationship between Structural and Air-Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range.

scientific article

Fermentation affects the composition and foaming properties of the aqueous phase of dough from soft wheat flour

article

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

Foam fractionation as a tool to study the air-water interface structure-function relationship of wheat gluten hydrolysates.

scientific article published on 22 December 2016

His22 of TLXI plays a critical role in the inhibition of glycoside hydrolase family 11 xylanases

article

Impact of amylases on biopolymer dynamics during storage of straight-dough wheat bread

scientific article

Impact of starch granule associated proteins and lipids on wheat starch functional properties

scientific article published on 01 January 2012

Indirect Enzyme–Antibody Sandwich Enzyme-Linked Immunosorbent Assay for Quantification of TAXI and XIP Type Xylanase Inhibitors in Wheat and Other Cereals

scientific article published on 24 August 2007

Pasting properties of blends of potato, rice and maize starches

article by Jasmien Waterschoot et al published December 2014 in Food Hydrocolloids

Starch isolation method impacts soft wheat (Triticum aestivum L. cv. Claire) starch puroindoline and lipid levels as well as its functional properties

article published in 2012

Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study.

scientific article

TLXI, a novel type of xylanase inhibitor from wheat (Triticum aestivum) belonging to the thaumatin family

scientific article published on May 2007

The impact of baking time and bread storage temperature on bread crumb properties.

scientific article

Wheat (Triticum aestivum L.) puroindoline functionality in bread making and its impact on bread quality

Xylanase Inhibitors Bind to Nonstarch Polysaccharides

scientific article published on 20 December 2007

List of works by Ellen Fierens

Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose

Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior

Antibodies against wheat xylanase inhibitors as tools for the selective identification of their homologues in other cereals

Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.

Biochemical and structural characterization of TLXI, the Triticum aestivum L. thaumatin-like xylanase inhibitor

Biopolymer interactions, water dynamics, and bread crumb firming.

Changes in wheat (Triticum aestivum L.) flour pasting characteristics as a result of storage and their underlying mechanisms

Crystal structure of the noncompetitive xylanase inhibitor TLXI, member of the small thaumatin-like protein family

Exploring the Relationship between Structural and Air-Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range.

Fermentation affects the composition and foaming properties of the aqueous phase of dough from soft wheat flour

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

Foam fractionation as a tool to study the air-water interface structure-function relationship of wheat gluten hydrolysates.

His22 of TLXI plays a critical role in the inhibition of glycoside hydrolase family 11 xylanases

Impact of amylases on biopolymer dynamics during storage of straight-dough wheat bread

Impact of starch granule associated proteins and lipids on wheat starch functional properties

Indirect Enzyme–Antibody Sandwich Enzyme-Linked Immunosorbent Assay for Quantification of TAXI and XIP Type Xylanase Inhibitors in Wheat and Other Cereals

Pasting properties of blends of potato, rice and maize starches

Starch isolation method impacts soft wheat (Triticum aestivum L. cv. Claire) starch puroindoline and lipid levels as well as its functional properties

Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study.

TLXI, a novel type of xylanase inhibitor from wheat (Triticum aestivum) belonging to the thaumatin family

The impact of baking time and bread storage temperature on bread crumb properties.

Wheat (Triticum aestivum L.) puroindoline functionality in bread making and its impact on bread quality

Xylanase Inhibitors Bind to Nonstarch Polysaccharides