Publications by authors named "Inge Liberloo"

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The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran.
Yamina De Bondt, Inge Liberloo, Chiara Roye, Erich J Windhab, Lisa Lamothe

Foods· November 2020

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The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry study.
Yamina De Bondt, Inge Liberloo, Chiara Roye, Peter Goos, Christophe M Courtin

Carbohydr Polym· August 2020

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Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran.
Chiara Roye, Muriel Henrion, Hélène Chanvrier, Karlien De Roeck, Yamina De Bondt, Inge Liberloo

Foods· June 2020

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Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran.
Yamina De Bondt, Natalia Rosa-Sibakov, Inge Liberloo, Chiara Roye, Davy Van de Walle

Food Chem· February 2020

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