Arno G B Wouters

ORCID

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 7

Top Venues

Journal of agricultural and food chemistry

Comprehensive reviews in food science and food safety

Critical reviews in food science and nutrition

Journal of food science

KU Leuven

This page only lists publications with an associated author ORCID identifier.

Affiliation History

KU Leuven Oct 1o 2019

Belgium

Assistant professor :: Microbial and Molecular Systems

Publications

Frederik Janssen, Viena Monterde, Arno G B Wouters
Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems. Comprehensive reviews in food science and food safety (2023)
Frederik Janssen, Christophe M Courtin, Arno G B Wouters
Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods. Critical reviews in food science and nutrition (2023)
Wannes L De Man, C Vinod Chandran, Arno G B Wouters, Sambhu Radhakrishnan, Johan A Martens, Eric Breynaert, Jan A Delcour
Hydration of Wheat Flour Water-Unextractable Cell Wall Material Enables Structural Analysis of Its Arabinoxylan by High-Resolution Solid-State 13 C MAS NMR Spectroscopy. Journal of agricultural and food chemistry 70 (34) (2022)
Frederik Janssen, Arno G B Wouters, Jan A Delcour
Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system. Comprehensive reviews in food science and food safety 20 (4) (2021)
Wannes L De Man, Ewoud Vaneeckhaute, Niels De Brier, Arno G B Wouters, Johan A Martens, Eric Breynaert, Jan A Delcour
1H Diffusion-Ordered Nuclear Magnetic Resonance Spectroscopic Analysis of Water-Extractable Arabinoxylan in Wheat (Triticum aestivum L.) Flour. Journal of agricultural and food chemistry 69 (13) (2021)
Arno G B Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Jan A Delcour
Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-Concept. Journal of food science 83 (8) (2018)
Arno G B Wouters, Ellen Fierens, Ine Rombouts, Kristof Brijs, Iris J Joye, Jan A Delcour
Exploring the Relationship between Structural and Air-Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range. Journal of agricultural and food chemistry 65 (6) (2017)

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Publication Activity (10 Years)

Top Topics

Top Venues

Arno G B Wouters