| Relevance of the functional properties of enzymatic plant protein hydrolysates in food systems AGB Wouters, I Rombouts, E Fierens, K Brijs, JA Delcour Comprehensive Reviews in Food Science and Food Safety 15 (4), 786-800, 2016 | 346 | 2016 |
| Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads HG Masure, AGB Wouters, E Fierens, JA Delcour Food Hydrocolloids 95, 406-417, 2019 | 66 | 2019 |
| Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior AGB Wouters, I Rombouts, M Legein, E Fierens, K Brijs, C Blecker, ... Food Hydrocolloids 55, 155-162, 2016 | 63 | 2016 |
| Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein AGB Wouters, I Rombouts, E Fierens, K Brijs, C Blecker, JA Delcour, ... Food Hydrocolloids 77, 176-186, 2018 | 58 | 2018 |
| Relating the structural, air-water interfacial and foaming properties of wheat (Triticum aestivum L.) gliadin and maize (Zea mays L.) zein based nanoparticle suspensions AGB Wouters, S Schaefer, IJ Joye, JA Delcour Colloids and Surfaces A: Physicochemical and Engineering Aspects 567, 249-259, 2019 | 50 | 2019 |
| The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents F Janssen, AGB Wouters, Y Meeus, P Moldenaers, J Vermant, JA Delcour Food Hydrocolloids 105, 105771, 2020 | 47 | 2020 |
| A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates D Verfaillie, F Janssen, G Van Royen, AGB Wouters Food Research International 163, 112177, 2023 | 40 | 2023 |
| Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor F Janssen, AGB Wouters, A Pauly, JA Delcour Food Chemistry 264, 126-134, 2018 | 40 | 2018 |
| Cereal protein-based nanoparticles as agents stabilizing air–water and oil–water interfaces in food systems AGB Wouters, JA Delcour Current Opinion in Food Science 25, 19-27, 2019 | 38 | 2019 |
| Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread HG Masure, AGB Wouters, E Fierens, JA Delcour Food Research International 116, 925-931, 2019 | 38 | 2019 |
| 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 F Janssen, AGB Wouters, JA Delcour Comprehensive Reviews in Food Science and Food Safety 20 (4), 3881-3917, 2021 | 36 | 2021 |
| Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making F Janssen, AGB Wouters, B Pareyt, LR Gerits, JA Delcour, E Waelkens, ... Food Research International 112, 299-311, 2018 | 36 | 2018 |
| Enzymatically hydrolyzed wheat gluten as a foaming agent in food: incorporation in a meringue recipe as a proof‐of‐concept AGB Wouters, I Rombouts, E Fierens, K Brijs, JA Delcour Journal of food science 83 (8), 2119-2126, 2018 | 34 | 2018 |
| Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white I Rombouts, AGB Wouters, MA Lambrecht, L Uten, W Van Den Bosch, ... Innovative Food Science & Emerging Technologies 66, 102484, 2020 | 33 | 2020 |
| Foam fractionation as a tool to study the air-water interface structure-function relationship of wheat gluten hydrolysates AGB Wouters, I Rombouts, N Schoebrechts, E Fierens, K Brijs, C Blecker, ... Colloids and Surfaces B: Biointerfaces 151, 295-303, 2017 | 30 | 2017 |
| Understanding the air-water interfacial behavior of suspensions of wheat gliadin nanoparticles AGB Wouters, IJ Joye, JA Delcour Food Hydrocolloids 102, 105638, 2020 | 29 | 2020 |
| Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose AGB Wouters, E Fierens, I Rombouts, K Brijs, C Blecker, JA Delcour Food Hydrocolloids 73, 284-294, 2017 | 25 | 2017 |
| The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents F Janssen, AGB Wouters, L Linclau, E Waelkens, R Derua, J Dehairs, ... Food chemistry 319, 126565, 2020 | 24 | 2020 |
| Exploring the Relationship between Structural and Air–Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant … AGB Wouters, E Fierens, I Rombouts, K Brijs, IJ Joye, JA Delcour Journal of agricultural and food chemistry 65 (6), 1263-1271, 2017 | 22 | 2017 |
| Impact of casein and egg white proteins on the structure of wheat gluten‐based protein‐rich food AGB Wouters, I Rombouts, B Lagrain, JA Delcour Journal of the Science of Food and Agriculture 96 (3), 757-763, 2016 | 22 | 2016 |