Jan Delcour
0000-0003-2954-1022
KU Leuven
564 papers found
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Inactive fluorescently labeled xylanase as a novel probe for microscopic analysis of arabinoxylan containing cereal cell walls
In situ SAXS under shear unveils the gelation of aqueous starch suspensions and the impact of added amylose-lipid complexes
Partial substitution of barley malt by wheat bran in the grist results in lager beer with better taste profile and higher content in arabinoxylan- oligosaccharides (AXOS)
Mutational analysis of wheat (Triticum aestivum L.) nucleotide pyrophosphatase/phosphodiesterase shows the role of six amino acids in the catalytic mechanism
Crystallization and preliminary X-ray analysis of a cold-active endo-β-1,4-d-xylanase from glycoside hydrolase family 8
Substrate specificity of three recombinant α-l-arabinofuranosidases from Bifidobacterium adolescentis and their divergent action on arabinoxylan and arabinoxylan oligosaccharides
Selectivity for water-unextractable arabinoxylan and inhibition sensitivity govern the strong bread improving potential of an acidophilic GH11 Aureobasidium pullulans xylanase
Functional xylanase inhibition activity of two molecular forms of recombinant TAXI-IA
β-Elimination reactions and formation of covalent cross-links in gliadin during heating at alkaline pH
The Kinetics of β-Elimination of Cystine and the Formation of Lanthionine in Gliadin
Variability in Xylanase and Xylanase Inhibition Activities in Different Cereals in the HEALTHGRAIN Diversity Screen and Contribution of Environment and Genotype to This Variability in Common Wheat †
Environment and Genotype Effects on the Content of Dietary Fiber and Its Components in Wheat in the HEALTHGRAIN Diversity Screen †
The impact of redox agents on sugar-snap cookie making
Fractionation of tryptic gliadin hydrolysates based on proline levels
Effect of the Coenzymes NAD(P)(H) in Straight-Dough Breadmaking on Protein Properties and Loaf Volume
Combined meta-genomics analyses unravel candidate genes for the grain dietary fiber content in bread wheat (Triticum aestivum L.)
Assessment of Algerian sorghum protein quality [Sorghum bicolor (L.) Moench] using amino acid analysis and in vitro pepsin digestibility
Accumulated Evidence Substantiates a Role for Three Classes of Wheat Xylanase Inhibitors in Plant Defense
Influence of germination time and temperature on the properties of rye malt and rye malt based worts
Functional analysis of glycoside hydrolase family 8 xylanases shows narrow but distinct substrate specificities and biotechnological potential
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