Jan Delcour
0000-0003-2954-1022
KU Leuven
563 papers found
Refreshing results…
Extractability and chromatographic separation of rye ( Secale cereale L.) flour proteins
Comparison of maize and wheat starch chain reactivity in relation to uniform versus surface oriented starch granule derivatization patterns
The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leaching
Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteins
V-type crystal formation in starch by aqueous ethanol treatment: The effect of amylose degree of polymerization
Corrigendum to “Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior” [Food Hydrocoll. 55C (2016) 155–162]
The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg Noodles: Protein network formation in egg noodles…
Study of the intrinsic properties of wheat bran and pearlings obtained by sequential debranning and their role in bran-enriched bread making
Modification of the Secondary Binding Site of Xylanases Illustrates the Impact of Substrate Selectivity on Bread Making
The effect of arabinoxylooligosaccharides on gastric sensory-motor function and nutrient tolerance in man
Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making
Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins
The Influence of Prebiotic Arabinoxylan Oligosaccharides on Microbiota Derived Uremic Retention Solutes in Patients with Chronic Kidney Disease: A Randomized Controlled Trial
Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior
Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking
The effect of cross-linking additives on the structure and properties of glassy wheat gluten material
Dry heat treatment affects wheat bran surface properties and hydration kinetics
Non-additive response of blends of rice and potato starch during heating at intermediate water contents: A differential scanning calorimetry and proton nuclear magnetic resonance study
Denaturation and covalent network formation of wheat gluten, globular proteins and mixtures thereof in aqueous ethanol and water
Impact of swelling power and granule size on pasting of blends of potato, waxy rice and maize starches
Missing publications? Search for publications with a matching author name.