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Researcher
Frederik Janssen
- Disciplines:Chemistry of clusters, colloids and nanomaterials, Food chemistry, Proteins, Food technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 30 Jan 2025 - Centre for Food and Microbial Technology (Division)
Member
From1 Oct 2015 → 31 Jul 2020
Projects
1 - 5 of 5
- Steering the colloidal state of oat proteins for food foam stabilizationFrom1 Oct 2022 → 31 Jan 2025Funding: FWO junior postdoctoral fellowship
- Establishing in-depth structure-function relationships of oat proteins in food systemsFrom19 Sep 2021 → 19 Sep 2025Funding: Own budget, for example: patrimony, inscription fees, gifts
- Exploring the potential of water-soluble cereal proteins for stabilizing air-in-water dispersions in food productsFrom1 Oct 2020 → 30 Sep 2021Funding: BOF - postdoctoral mandates
- Exploring the potential of water-soluble cereal constituents for stabilizing air-in-water dispersions in food productsFrom26 Sep 2020 → 31 Oct 2025Funding: BOF - doctoral mandates, FWO fellowships
- Gas cell stabilization in bread containing non-wheat cerealsFrom1 Jan 2016 → 25 Sep 2020Funding: FWO Strategic Basic Research Grant
Publications
1 - 10 of 23
- Impact of compositionally diverse cereal flour water extracts on the gas cell size distribution and extensional rheology of model gluten-starch doughs(2024)Published in: Food Research InternationalISSN: 0963-9969Issue: Pt 1Volume: 197
- Structure formation in high moisture extrudates produced from soy protein fractions varying in 7S/11S globulin ratio(2024)Published in: International Journal of Biological MacromoleculesISSN: 0141-8130Volume: 283
- The interplay between soy proteins and dietary fiber in determining the structure and texture of high moisture extrudates(2024)Published in: Food HydrocolloidsISSN: 0268-005XVolume: 156
- Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods(2024)Published in: Critical Reviews in Food Science & NutritionISSN: 1040-8398Issue: 26Volume: 64
- Relating the protein denaturation degree and solubility of soy protein isolates to the structure of high moisture extrudates(2024)Published in: Food HydrocolloidsISSN: 0268-005XVolume: 155
- Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates(2024)Published in: Journal of Food ScienceISSN: 0022-1147Issue: 2Volume: 89Pages: 925 - 940
- Understanding the impact of water-extractable cereal flour constituents on network formation in gluten-starch dough(2023)Published in: Journal of Cereal ScienceISSN: 0733-5210Volume: 114
- Air-water interfacial and foaming properties of native protein in aqueous quinoa (Chenopodium quinoa Willd.) extracts: Impact of pH- and heat-induced aggregation(2023)Published in: Food HydrocolloidsISSN: 0268-005XVolume: 144
- Ball milling alters the extractability and colloidal state of oat proteins(2023)Published in: Journal of Cereal ScienceISSN: 0733-5210Volume: 112
- Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems(2023)Published in: Comprehensive reviews in food science and food safetyISSN: 1541-4337Issue: 3Volume: 22Pages: 1517 - 1554
Linked dataset
1 - 2 of 2
- Replication Data for: Impact of compositionally diverse cereal flour water extracts on the gas cell size distribution and extensional rheology of gluten-starch doughs
- Replication Data for: Air/water interfacial properties and thin film drainage dynamics of compositionally diverse wheat flour water extracts