| How to impact gluten protein network formation during wheat flour dough making N Ooms, JA Delcour Current opinion in food science 25, 88-97, 2019 | 149 | 2019 |
| Biopolymer interactions, water dynamics, and bread crumb firming GM Bosmans, B Lagrain, N Ooms, E Fierens, JA Delcour Journal of Agricultural and Food Chemistry 61 (19), 4646-4654, 2013 | 143 | 2013 |
| Ingredient functionality during foam‐type cake making: a review T Godefroidt, N Ooms, B Pareyt, K Brijs, JA Delcour Comprehensive reviews in food science and food safety 18 (5), 1550-1562, 2019 | 92 | 2019 |
| What makes starch from potato (Solanum tuberosum L.) tubers unique: A review S Reyniers, N Ooms, SV Gomand, JA Delcour Comprehensive Reviews in Food Science and Food Safety 19 (5), 2588-2612, 2020 | 76 | 2020 |
| The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb N Ooms, KJA Jansens, B Pareyt, S Reyniers, K Brijs, JA Delcour Food chemistry 242, 68-74, 2018 | 62 | 2018 |
| Storage of parbaked bread affects shelf life of fully baked end product: A 1H NMR study GM Bosmans, B Lagrain, N Ooms, E Fierens, JA Delcour Food Chemistry 165, 149-156, 2014 | 47 | 2014 |
| Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps S Reyniers, N De Brier, N Ooms, S Matthijs, A Piovesan, P Verboven, ... Nature food 1 (11), 736-745, 2020 | 35 | 2020 |
| Ingredient functionality in multilayered dough-margarine systems and the resultant pastry products: A review N Ooms, B Pareyt, K Brijs, JA Delcour Critical Reviews in Food Science and Nutrition 56 (13), 2101-2114, 2016 | 32 | 2016 |
| Transformations and functional role of starch during potato crisp making: A review S Reyniers, N Ooms, JA Delcour Journal of Food Science 85 (12), 4118-4129, 2020 | 24 | 2020 |
| Amylolysis as a tool to control amylose chain length and to tailor gel formation during potato-based crisp making S Reyniers, N Vluymans, N De Brier, N Ooms, S Matthijs, K Brijs, ... Food Hydrocolloids 103, 105658, 2020 | 21 | 2020 |
| The use of time domain 1H NMR to study proton dynamics in starch‐rich foods: A review IM Riley, MA Nivelle, N Ooms, JA Delcour Comprehensive Reviews in Food Science and Food Safety 21 (6), 4738-4775, 2022 | 19 | 2022 |
| The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough N Ooms, B Pareyt, KJA Jansens, S Reyniers, K Brijs, JA Delcour Journal of Cereal Science 75, 84-91, 2017 | 17 | 2017 |
| Intact and damaged wheat starch and amylase functionality during multilayered fermented pastry making N Ooms, E Vandromme, K Brijs, JA Delcour Journal of food science 83 (10), 2489-2499, 2018 | 13 | 2018 |
| Impact of potato starch structural transitions on microstructure development during deep-frying IM Riley, U Verma, SC Rovira, N Ooms, MA Nivelle, P Verboven, B Nicolai, ... Food Hydrocolloids 142, 108833, 2023 | 10 | 2023 |
| An Ohmic heating study of the functionality of leavening acids in cream cake systems T Godefroidt, N Ooms, G Bosmans, K Brijs, JA Delcour LWT 152, 112277, 2021 | 9 | 2021 |
| The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making AS Beghin, N Ooms, K Hooyberghs, E Coppens, B Pareyt, K Brijs, ... Food Research International 161, 111878, 2022 | 8 | 2022 |
| Sucrose substitution in cake systems is not a piece of cake T Godefroidt, IM Riley, N Ooms, GM Bosmans, K Brijs, JA Delcour npj Science of Food 7 (1), 52, 2023 | 4 | 2023 |
| How yeast impacts the effect of ascorbic acid on wheat flour dough extensional rheology AS Beghin, N Ooms, K Brijs, B Pareyt, P Moldenaers, JA Delcour Food Biophysics 16 (3), 406-414, 2021 | 3 | 2021 |
| Release of 14C‐labeled carbon dioxide from ascorbic acid during straight dough wheat bread making AS Beghin, N Ooms, K Brijs, B Pareyt, JA Delcour Cereal Chemistry 99 (4), 731-736, 2022 | 1 | 2022 |
| The impact of different batter mixing atmospheres on the quality of reduced sucrose sponge and cream cakes T Godefroidt, M Huyskens, R Drost, N Ooms, GM Bosmans, K Brijs, ... LWT 208, 116647, 2024 | | 2024 |
JAN A DELCOURfull professor KU LeuvenVerified email at kuleuven.be
