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Lieve Lamberts

Katholieke Universiteit Leuven

24

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1456

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Wheat gluten amino acid analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection.

2012 Methods of Molecular Biology
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Molecular and Morphological Aspects of Annealing-Induced Stabilization of Starch Crystallites

2012 Biomacromolecules
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In situ production of γ-aminobutyric acid in breakfast cereals

2011 Food Chemistry
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Breakfast cereals and bread enriched with gamma-aminobutyric acid, a blood pressure lowering component

2011
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Amylose-inclusion complexes: formation, identity and physico-chemical properties.

2010 Journal of Cereal Science
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Functionality of short chain amylose-lipid complexes in starch-water systems and their impact on in vitro starch degradation.

2010 Journal of Agricultural and Food Chemistry
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Presence of Amylose Crystallites in Parboiled Rice

2009 Journal of Agricultural and Food Chemistry
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Production of tailor made short chain amylose–lipid complexes using varying reaction conditions

2009 Carbohydrate Polymers
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Gelatinisation of Potato and Cassava Starches: A Combined Time/Temperature Resolved WAXD/SAXS Study

2009
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Parboiling of rice: changes in colour characteristics and health-related components

2008
- Lieve Lamberts
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