Jan Delcour
0000-0003-2954-1022
KU Leuven
563 papers found
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Author Correction: Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps
13C-DOSY-TOSY NMR Correlation for In Situ Analysis of Structure, Size Distribution, and Dynamics of Prebiotic Oligosaccharides
Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose
Study of biopolymer mobility and water dynamics in wheat bran using time-domain 1 H NMR relaxometry
Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1 H NMR relaxometry
Reaction pattern differences impact physical properties of starches derivatized to the same extent in a model cross-linking system
Impact of ethanol on the air-water interfacial properties of enzymatically hydrolyzed wheat gluten
Encapsulation of the antioxidant ascorbyl palmitate in V-type granular cold-water swelling starch affects the properties of both
Development of an infusion method for encapsulating ascorbyl palmitate in V-type granular cold-water swelling starch
Pearling Affects the Lipid Content and Composition and Lipase Activity Levels of Wheat (Triticum aestivum L.) Roller Milling Fractions
15N-Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making
The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough
The impact of protein characteristics on the protein network in and properties of fresh and cooked wheat-based noodles
Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat gluten
Concepts and experimental protocols towards a molecular level understanding of the mechanical properties of glassy, cross-linked proteins: Application to wheat gluten bioplastics
Foam fractionation as a tool to study the air-water interface structure-function relationship of wheat gluten hydrolysates
Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield
Exploring the Relationship between Structural and Air–Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range
Protein network formation during pound cake baking: The role of egg yolk and its fractions
A response surface analysis of the aqueous leaching of amylose from maize starch
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