- Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white(2020)
Auteurs: Ine Rombouts, Arno Wouters, Marlies Lambrecht, Sabine Vercruysse, Jan Delcour
- Conditions Governing Food Protein Amyloid Fibril Formation - Part I: Egg and Cereal Proteins(2019)
Auteurs: Koen Jansens, Marlies Lambrecht, Ine Rombouts, Margarita Monge Morera, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pagina's: 1256 - 1276
- Conditions Governing Food Protein Amyloid Fibril Formation - Part I: Egg and Cereal Proteins(2019)
Auteurs: Marlies Lambrecht, Ine Rombouts, Margarita Monge Morera, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pagina's: 1256 - 1276
- Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins(2019)
Auteurs: Marlies Lambrecht, Ine Rombouts, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pagina's: 1277 - 1291
- Wheat Gluten Amino Acid Analysis by High-Performance Anion-Exchange Chromatography with Integrated Pulsed Amperometric Detection(2019)
Auteurs: Ine Rombouts, Bert Lagrain, Kristof Brijs, Jan Delcour
Pagina's: 381 - 394
Aantal pagina's: 14
- Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications(2019)
Auteurs: Ine Rombouts, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pagina's: 84 - 105
- Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-Concept(2018)
Auteurs: Arno Wouters, Ine Rombouts, Kristof Brijs, Jan Delcour
Pagina's: 2119 - 2126
- Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein(2018)
Auteurs: Arno GB Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Christophe Blecker, Jan Delcour, Brent S Murray
Pagina's: 176 - 186
- Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes(2018)
Auteurs: Marlies Lambrecht, Lomme Deleu, Ine Rombouts, Jan Delcour
Pagina's: 352 - 370
- Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein(2018)
Auteurs: Arno Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Jan Delcour
Pagina's: 176 - 186