Nand Ooms (N Ooms)

Years Active: 2018-2022
Publications (10 Years): 6

KU Leuven

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

Affiliation History

KU Leuven

Belgium

Postdoctoral researcher :: Laboratory of Food Chemistry and Biochemistry

Publications

Isabella M Riley, Mieke A Nivelle, Nand Ooms, Jan A Delcour
The use of time domain 1 H NMR to study proton dynamics in starch-rich foods: A review. Comprehensive reviews in food science and food safety 21 (6) (2022)
Stijn Reyniers, Nand Ooms, Jan A Delcour
Transformations and functional role of starch during potato crisp making: A review. Journal of food science 85 (12) (2020)
Stijn Reyniers, Nand Ooms, Sara V Gomand, Jan A Delcour
What makes starch from potato (Solanum tuberosum L.) tubers unique: A review. Comprehensive reviews in food science and food safety 19 (5) (2020)
Stijn Reyniers, Niels De Brier, Nand Ooms, S Matthijs, Agnese Piovesan, P Verboven, Kristof Brijs, R G Gilbert, Jan A Delcour
Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps. Nature food 1 (11) (2020)
Thibault Godefroidt, Nand Ooms, Bram Pareyt, Kristof Brijs, Jan A Delcour
Ingredient Functionality During Foam-Type Cake Making: A Review. Comprehensive reviews in food science and food safety 18 (5) (2019)
Nand Ooms, Evert Vandromme, Kristof Brijs, Jan A Delcour
Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making. Journal of food science 83 (10) (2018)

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