JAN A DELCOUR
Katholieke Universiteit Leuven
H-index: 115
Europe-Belgium
Top articles of JAN A DELCOUR
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates | Journal of Food Science | Jiashu Li Frederik Janssen Diete Verfaillie Kristof Brijs Jan A Delcour | 2024/1/18 |
Modulation of hen egg white protein techno-functionality by amyloid formation | Food Hydrocolloids | Margarita Monge-Morera Nele Vluymans Joëlle AJ Housmans Anja Vananroye Paula Moldenaers | 2024/1/1 |
Ohmic heating as an innovative strategy to modulate protein fibrillation | Innovative Food Science & Emerging Technologies | Zita Avelar Margarita Monge-Morera Jan A Delcour Jorge A Saraiva António A Vicente | 2024/3/1 |
Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach | Food Chemistry | Leonardo I Mulargia Elien Lemmens Konstantinos Korompokis Stijn Reyniers Kurt Gebruers | 2024/3/1 |
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties | Cereal Chemistry | Jana van Rooyen Jan A Delcour Samson A Oyeyinka Senay Simsek Martin Kidd | 2024/1/22 |
The contribution of wheat starch and wheat gluten to structure formation during deep fat frying: An objective tool to tailor fried food matrices of higher quality and nutrition? | Na | Isabella Maria Riley Ujjwal Verma Nand Ooms Mieke Nivelle Pieter Verboven | 2023/11/8 |
Olive‐Derived Antioxidant Dietary Fiber Modulates Gut Microbiota Composition and Attenuates Atopic Dermatitis Like Inflammation in Mice | Molecular Nutrition & Food Research | Ying Hui Lee Pazhanichamy Kalailingam Jan A Delcour Vincenzo Fogliano Thirumaran Thanabalu | 2023/5 |
Impact of chitosan and/or transglutaminase treatment on the colloidal stability and air-water interfacial properties of gliadin based nanoparticles | Food Hydrocolloids | Katarzyna Kaczynska Arno GB Wouters Jan A Delcour | 2023/8/1 |
Malting of wheat offers the opportunity for producing nutritious and clean label breakfast flakes | Elien Lemmens Lomme Deleu Niels De Brier Erik Smolders Jan Delcour | 2023/11/7 | |
Sucrose substitution in cake systems: not a piece of cake | Jan Delcour Thibault Godefroidt Isabella Riley Nand Ooms Geertrui Bosmans | 2023/3/1 | |
Components of wheat and their modifications for modulating starch digestion: Evidence from in vitro and in vivo studies | Konstantinos Korompokis Jan A Delcour | 2023/7/19 | |
Air-water interfacial and foaming properties of native protein in aqueous quinoa (Chenopodium quinoa Willd.) extracts: Impact of pH-and heat-induced aggregation | Food Hydrocolloids | Julie Van de Vondel Frederik Janssen Arno GB Wouters Jan A Delcour | 2023/11/1 |
Hydrothermal treatments of starch impact reaction patterns during subsequent chemical derivatization | International Journal of Biological Macromolecules | Jung Sun Hong Kerry C Huber Bart Goderis Jan A Delcour | 2023/12/31 |
Sodium glutamate and glutamic acid decarboxylase as alternative for classical chemical leavening in wheat (pan) cake batter systems | Journal of Cereal Science | Elias Ravier Thibault Godefroidt Hung Huy Nguyen Rob van der Kant Elien Lemmens | 2023/3/1 |
Understanding the interplay between soy proteins and dietary fibre in determining the structure and texture of meat analogues produced with high moisture extrusion | Jiashu Li Frederik Janssen Diete Verfaillie Kristof Brijs Jan Delcour | 2023/6/14 | |
Sucrose substitution in cake systems is not a piece of cake | npj Science of Food | Thibault Godefroidt Isabella M Riley Nand Ooms Geertrui M Bosmans Kristof Brijs | 2023/9/27 |
Surface modification of plant protein based nanoparticles: a tool to improve their functional properties | Katarzyna Kaczyńska | 2023/12/18 | |
Promotion of starch retrogradation by enzymatic elongation of amylopectin chains does not reduce glycemic responses: a randomized cross-over clinical trial | Food & Function | Konstantinos Korompokis Jan A Delcour Kristin Verbeke | 2023 |
How potato starch structural transitions impact microstructure development during deep frying | Isabella Maria Riley Ujjwal Verma Nand Ooms Mieke Nivelle Pieter Verboven | 2023/6/12 | |
Impact of potato starch structural transitions on microstructure development during deep-frying | Food Hydrocolloids | IM Riley U Verma S Canals Rovira N Ooms MA Nivelle | 2023/9/1 |
Co-Authors
