Search Results - "De Bondt, Yamina"

The Wheat Starchy Endosperm Protein Gradient as a Function of Cultivar and N-fertilization Is Reflected in Mill Stream Protein Content and Composition by Hermans, Wisse, Busschaert, Justine, De Bondt, Yamina, Langenaeken, Niels A, Courtin, Christophe M

“…Within the wheat starchy endosperm, the protein content increases biexponentially from the inner to outer endosperm. Here, we studied how this protein gradient…”
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Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran by Roye, Chiara, Henrion, Muriel, Chanvrier, Hélène, De Roeck, Karlien, De Bondt, Yamina, Liberloo, Inge, King, Roberto, Courtin, Christophe M

“…The potential of extrusion-cooking to change the physicochemical characteristics of wheat bran, increase its nutritional value and decrease its recalcitrance…”
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The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran by De Bondt, Yamina, Liberloo, Inge, Roye, Chiara, Windhab, Erich J, Lamothe, Lisa, King, Roberto, Courtin, Christophe M

“…Wheat bran consumption is associated with several health benefits, but its incorporation into food products remains low because of sensory and technofunctional…”
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Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota by Thielemans, Karel, De Bondt, Yamina, Comer, Luke, Raes, Jeroen, Everaert, Nadia, Sels, Bert F, Courtin, Christophe M

“…Cellulose can be isolated from various raw materials and agricultural side streams and might help to reduce the dietary fiber gap in our diets. However, the…”
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Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber by Maina, Ndegwa H., Rieder, Anne, De Bondt, Yamina, Mäkelä-Salmi, Noora, Sahlstrøm, Stefan, Mattila, Outi, Lamothe, Lisa M., Nyström, Laura, Courtin, Christophe M., Katina, Kati, Poutanen, Kaisa

“…Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially…”
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Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume by De Bondt, Yamina, Hermans, Wisse, Moldenaers, Paula, Courtin, Christophe M.

“…Wheat bran incorporation in bread has multiple health benefits, but also a detrimental effect on overall bread quality. Bran is hypothesised to withdraw water…”
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Selection of Wheat Miller’s Bran Based on the Sub-aleurone Protein Content Allows Increase of the Quality of Bran-Enriched Bread by Hermans, Wisse, Gemoets, Lily, De Bondt, Yamina, Courtin, Christophe M.

“…Wheat miller’s bran negatively affects the gluten network but contains the grain tissue with the highest gluten content, the sub-aleurone. Here, the aim was to…”
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Unravelling the bread-making functionality of gluten-rich sub-aleurone flour obtained by dry fractionation of wheat miller’s bran by Hermans, Wisse, De Bondt, Yamina, Langenaeken, Niels A., Silventoinen-Veijalainen, Pia, Nordlund, Emilia, Courtin, Christophe M.

“…[Display omitted] •Gluten-rich fractions isolated from miller’s bran increased the bread loaf volume.•Gluten-rich sub-aleurone cells were the main source of…”
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The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry study by De Bondt, Yamina, Liberloo, Inge, Roye, Chiara, Goos, Peter, Courtin, Christophe M.

“…•Total water content determines conclusion temperature in starch-bran-water mixtures.•Wheat bran increases starch gelatinization onset (To) and peak (Tp)…”
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Amorphisation and chain length reduction of cellulose affect its impact on the water distribution, dough rheology and loaf volume in bread making by Thielemans, Karel, De Bondt, Yamina, Bautil, An, Roye, Chiara, Sels, Bert F., Courtin, Christophe M.

“…The unfermentable nature of cellulose limits its physiological benefits as a dietary fibre. Recently, we drastically increased the fermentability of…”
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Isolating a fraction enriched in sub-aleurone gluten proteins through dry fractionation of wheat miller's bran by Hermans, Wisse, Silventoinen-Veijalainen, Pia, De Bondt, Yamina, Langenaeken, Niels A., Nordlund, Emilia, Courtin, Christophe M.

“…Wheat's sub-aleurone is rich in gluten but mainly ends up in the miller's bran fraction during milling. Here, the goal was to investigate dry processing to…”
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Decreasing the degree of polymerization of microcrystalline cellulose by mechanical impact and acid hydrolysis by Thielemans, Karel, De Bondt, Yamina, Van den Bosch, Sander, Bautil, An, Roye, Chiara, Deneyer, Aron, Courtin, Christophe M., Sels, Bert F.

“…Depolymerization of cellulose is often used as a (pre)treatment protocol within the catalytic valorization strategies of cellulose. Typical depolymerization…”
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Sensitivity of the Bacillus subtilis Xyn A Xylanase and Its Mutants to Different Xylanase Inhibitors Determines Their Activity Profile and Functionality during Bread Making by Leys, Sofie, De Bondt, Yamina, Schreurs, Linde, Courtin, Christophe M

“…The importance of inhibition sensitivity for xylanase functionality in bread making was investigated using mutants of the wild-type Bacillus subtilis xylanase…”
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Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability by Roye, Chiara, Bulckaen, Karen, De Bondt, Yamina, Liberloo, Inge, Van De Walle, Davy, Dewettinck, Koen, Courtin, Christophe M.

“…Background and objectives Compared to wheat bran, less information on physicochemical characteristics and health‐related effects is available for bran from…”
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NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm by Hermans, Wisse, Geisslitz, Sabrina, De Bondt, Yamina, Langenaeken, Niels A., Scherf, Katharina A., Courtin, Christophe M.

“…Wheat kernel proteins are not homogeneously distributed throughout the endosperm. The goal of this study was to investigate the relative differences in protein…”
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Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran by De Bondt, Yamina, Rosa-Sibakov, Natalia, Liberloo, Inge, Roye, Chiara, Van de Walle, Davy, Dewettinck, Koen, Goos, Peter, Nordlund, Emilia, Courtin, Christophe M.

“…The physicochemical properties of wheat bran have an effect on its technofunctional and nutritional profile. The possibility to induce physicochemical…”
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Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study by Leys, Sofie, De Bondt, Yamina, Bosmans, Geertrui, Courtin, Christophe M.

“…•1H NMR of dough allows determining the molecular mobility of water and biopolymers.•The water retention capacity decreases from WU-AX over gluten and flour to…”
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Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies by Verdonck, Celine, De Bondt, Yamina, Pradal, Inés, Bautil, An, Langenaeken, Niels A., Brijs, Kristof, Goos, Peter, De Vuyst, Luc, Courtin, Christophe M.

“…The final quality of wholemeal wheat bread is determined by the process parameter settings and leavening strategy. We hypothesise that the used leavening…”
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The heterogeneous distribution of α-amylase and endoxylanase activity over a population of preharvest sprouted wheat kernels and their localization in individual kernels by Olaerts, Heleen, De Bondt, Yamina, Courtin, Christophe M.

“…To develop targeted approaches to improve the quality of preharvest sprouted (PHS) wheat as a raw material for food manufacturing, knowledge on the nature and…”
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Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability by Roye, Chiara, Van Wayenbergh, Eline, Henrion, Muriel, De Bondt, Yamina, Chanvrier, Hélène, King, Roberto, Lamothe, Lisa M., Courtin, Christophe M.

“…In this study, we investigated if extrusion-cooking can be used to change physicochemical and nutritionally relevant properties of oat bran. The importance of…”
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