Research Explorer

Your browser does not support JavaScript or JavaScript is not enabled. Without JavaScript some functions of this webapplication may be disabled or cause error messages. To enable JavaScript, please consult the manual of your browser or contact your system administrator.

Researcher

Ingrid De Leyn

Awards & Distinctions

47 Results

2025

Psyllium and monogylceride addition in breadmaking : molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility

Ozge GuvenIlkay SensoyIngrid De LeynKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOOD HYDROCOLLOIDS

2024

Characterization of pulse ingredients for bakery applications : focus on the sensory aspects of pulse-containing pound cakes

Ine HeetesonneElke ClausIngrid De LeynKatrien De VisschereMelissa CamerlinckJoachim SchoutetenFilip Van Bockstaele

Characterization of pulse-containing cakes using sensory evaluation and instrumental analysis

Ine HeetesonneElke ClausIngrid De LeynKoen DewettinckMelissa CamerlinckJoachim SchoutetenFilip Van Bockstaele

A1 Journal Article in FOODS

2023

Comparison of congress mash with final 65 °C mash for wort production with unmalted barley, tritordeum, and quinoa, with or without pregelatinization and/or enzyme addition

Arne DemeesterDavid LaureysJeroen BaillièreJoren HuysPieter VermeirIngrid De LeynDana Vanderputten

A1 Journal Article in JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

2022

Broodverliezen beperken en verwerken: een praktische handleiding voor de bakker

Johannes FeysKatrien CobbautMarlies DecorteIngrid De LeynJessika De ClippeleerDana VanderputtenMelissa Camerlinck

Article in a magazine

Duurzaam en voedselveilig aan de slag met broodverliezen

Johannes FeysKatrien CobbautMarlies DecorteIngrid De LeynJessika De ClippeleerDana VanderputtenMelissa Camerlinck

Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation

Nathalie BernaertEls DebonneIngrid De LeynBart Van DroogenbroeckFilip Van Bockstaele

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Reduction of par-baked bread additives by process optimization

Els DebonneCharles LanduytCeleste VerbekeIngrid De LeynMia Eeckhout

2021

Can the use of bread waste decrease the environmental impact of beer? Case-specific evaluation and advice using an LCA approach

Marijke MeulMelissa CamerlinckMarlies De CorteKatrijn CierkensKatrien CobbautIngrid De LeynFreek Van BaelenJohannes FeysJessika De ClippeleerDana Vanderputten

Comparison of congress mash with final 65°C mash for production of wort with unmalted barley, tritordeum and quinoa with or without pregelatinizing and/or enzyme addition

Arne DemeesterJeroen BaillièreDavid LaureysJoren HuysIngrid De LeynPieter VermeirDana VanderputtenJessika De Clippeleer

Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products

Filip Van BockstaeleEls DebonneIngrid De LeynKathou WagemansMia Eeckhout

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Surplus bread as a resource : a unique opportunity for brewers within a circular economy

Johannes FeysMelissa CamerlinckFreek Van BaelenMarlies De CorteKatrien CobbautKatrijn CierkensIngrid De LeynJessika De ClippeleerDana Vanderputten

2020

Technological and microbiological evaluation of different storage conditions of par-baked bread

Els DebonneIngrid De LeynAnnemarie VromanGriet SpaepenMarina Van HeckeTony RuyssenMia Eeckhout

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2019

Baking quality of winter wheat (Triticum aestivum L.) is influenced by fractionation of nitrogen fertilization

Tom HellemansKevin DewitteIngrid De LeynGeert HaesaertMia Eeckhout

Gluten free cakes and cookies with pseudocereals and teff

Lori DaelemansCleo PannecouckePhara De BockIngrid De LeynMelissa CamerlinckFilip Van Bockstaele

Nutritional properties of ancient wheats available on the Belgian market

Lori DaelemansIngrid De LeynMelissa CamerlinckKatleen RaesPieter VermeirFilip Van Bockstaele

2018

Functional properties and breadmaking quality of ancient wheats cultivated in Belgium and the Netherlands

Lori DaelemansIngrid De LeynMelissa CamerlinckFilip Van Bockstaele

Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread

Els DebonneFilip Van BockstaeleManon Van DriesscheIngrid De LeynMia EeckhoutFrank Devlieghere

A1 Journal Article in FOOD CONTROL

The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality

Els DebonneIngrid De LeynJan VerwaerenStijn MoensFrank DevlieghereMia EeckhoutFilip Van Bockstaele

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread

Els DebonneFilip Van BockstaeleIngrid De LeynFrank DevlieghereMia Eeckhout

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2017

Composition, granular structure, and pasting properties of native starch extracted from Plectranthus edulis (Oromo dinich) tubers

Tom HellemansGifty Abera GeletaIngrid De LeynPaul Van der MeerenKoen DewettinckMia EeckhoutBruno De MeulenaerFilip Van Bockstaele

A1 Journal Article in JOURNAL OF FOOD SCIENCE

Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread

Els DebonneFilip Van BockstaeleEuge PhilipsIngrid De LeynMia Eeckhout

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Tarwerassen onder de loep

2016

Functionality of different fibre sources in gluten-free dough and bread

Astrid De BeleyrDelina Van LaereFilip Van BockstaeleMelissa CamerlinckIngrid De LeynMarianne De MeerleerLieve Vermeiren

Functionality of vegetable proteins in gluten-free dough and bread

Astrid De BeleyrDelina Van LaereFilip Van BockstaeleMelissa CamerlinckIngrid De LeynMarianne De MeerleerLieve Vermeiren

Glutenvrije broden enorme uitdaging : voedingswaarde onder de loep in onderzoek

Delina Van LaereAstrid De BeleyrFilip Van BockstaeleMelissa CamerlinckIngrid De LeynLieve VermeirenMarianne De Meerleer

Weersomstandigheden spelen Europese oogst parten

Ingrid De LeynPeter De Saert

2015

Goede oogst, ondanks hitte en droogte

Impact of frozen storage and defrosting on the quality and safety of bakery products

Filip Van BockstaeleEls DebonneK WagemansIngrid De LeynSimbarashe SamapundoAnnemarie VromanMia Eeckhout

Laag eiwitgehalte en hoge glutenindex

Trend naar minder eiwit

2014

Bakery products : science and technology

Hoge tarweopbrengsten, lage eiwitgehaltes

Ingrid De LeynPeter De Saert

Other funtional additives

Bookchapter in Bakery products : science and technology

Other leavening agents

Bookchapter in Bakery products : science and technology

2013

Hoog hectolitergewicht en valgetal tarwe 2013

Tarweoogst 2013 onder de loep

2012

Claryfar 2012: kwaliteitscorrectie tarwe

Nat weer beïnvloedt tarwekwaliteit

2011

Natte, droge zomer 2010 beïnvloedt tarwekwaliteit

Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

Filip Van BockstaeleIngrid De LeynMia EeckhoutKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Verrassende tarwekwaliteit

Waarde van baktarwe

2010

Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread

Simbarashe SamapundoNick DeschuyffeleerDelina Van LaereIngrid De LeynFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Schot desastreus voor valgetal

2008

Rheological properties of wheat flour dough and the relationship with bread volume 1 : creep-recovery measurements

Filip Van BockstaeleIngrid De LeynMia EeckhoutKoen Dewettinck

A1 Journal Article in CEREAL CHEMISTRY

Rheological properties of wheat flour dough and their relationship with bread volume 2 : dynamic oscillation measurements

Filip Van BockstaeleIngrid De LeynMia EeckhoutKoen Dewettinck

A1 Journal Article in CEREAL CHEMISTRY