Niels A. Langenaeken

Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre

H指数:12

被引数:545

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Ethanol modulates the influence of beer constituents on foam stability and interfacial properties

乙醇调节啤酒成分对泡沫稳定性和界面性质的影响

Food Chemistry

IF9.8

2026-08-280

PRE

Temperature-moisture gradients during kilning introduce heterogeneity in malt starch properties and α-amylase activity

焙干过程中的温度-湿度梯度引入了麦芽淀粉性质和α-淀粉酶活性的异质性。

Journal of Food Engineering

IF5.8

2025-09-120

PRE

Understanding the relationship between carbonation-related characteristics and sensory perception of alcoholic and non-alcoholic beers

理解碳酸化相关特性与酒精啤酒和非酒精啤酒感官感知之间的关系

Food Quality and Preference

IF4.9

2025-05-220

PRE

Study of the influence of beer composition on the amount of bubbles in beer: CO2, alcohol, protein and iso-alpha-acid contents as primary predictors

研究啤酒成分对啤酒中气泡量的影响：CO2、酒精、蛋白质和异α-酸含量作为主要预测因子

FOOD CHEMISTRY

IF9.8

2025-03-011

PRE

Assessing the occurrence of barley starch annealing under heat, moisture and time conditions relevant for kilning: An experimental design approach

FOOD HYDROCOLLOIDS

IF12.4

2025-02-010

PRE

Enhancing the mouthfeel of non-alcoholic beers: The influence of dextrin and arabinoxylan on perceived viscosity and body

增强非酒精啤酒的口感: 糊精和阿拉伯木聚糖对感知粘度和身体的影响

FOOD HYDROCOLLOIDS

IF12.4

2025-02-010

PRE

Vitamin A stability during storage of fortified gari produced using different fortification strategies

NPJ SCIENCE OF FOOD

IF7.8

2024-12-190

Unravelling the bread-making functionality of gluten-rich sub-aleurone flour obtained by dry fractionation of wheat miller's bran

FOOD RESEARCH INTERNATIONAL

IF8

2024-12-010

PRE

Impact of barley selection and mashing profile on the arabinoxylan content and structure in beer

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-11-010

PRE

Isolating a fraction enriched in sub-aleurone gluten proteins through dry fractionation of wheat miller's bran

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-08-011

PRE

A global set of barley varieties shows a high diversity in starch structural properties and related gelatinisation characteristics

HELIYON

IF3.6

2024-05-014

OAAI

NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm

FOOD CHEMISTRY

IF9.8

2024-03-015

PRE

Mechanistic understanding of the stabilisation of vitamin A in oil by wheat bran: The interplay between vitamin A degradation, lipid oxidation, and lipase activity

FOOD CHEMISTRY

IF9.8

2024-03-012

Stabilization of Vitamin A by Cereal Bran: The Importance of the Balance between Antioxidants, Pro-oxidants, and Oxidation-Sensitive Components

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-10-035

Stabilisation of vitamin A by wheat bran is affected by wheat bran antioxidants, bound lipids and endogenous lipase activity

FOOD RESEARCH INTERNATIONAL

IF8

2023-07-017

OAAI

Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2023-07-0115

OAAI

The occurrence and structural heterogeneity of arabinoxylan in commercial pilsner beers and their non-alcoholic counterparts

CARBOHYDRATE POLYMERS

IF12.5

2023-04-017

A simple method for analysis of vitamin A palmitate in fortified cereal products using direct solvent extraction followed by reversed-phase HPLC with UV detection

FOOD CHEMISTRY

IF9.8

2023-03-0110

The Contribution of Sub-Aleurone Cells to Wheat Endosperm Protein Content and Gradient Is Dependent on Cultivar and N-Fertilization Level

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-06-0815

PREAI

Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer

CARBOHYDRATE POLYMERS

IF12.5

2020-07-0126

OAAI

Niels A. Langenaeken

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