1. 15N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making. Issue 3 (5th December 2016) Authors: Deleu, Lomme J.; Wilderjans, Edith; Van Haesendonck, Ingrid; Brijs, Kristof; Delcour, Jan A. Journal: Cereal chemistry Issue: Volume 94:Issue 3(2017.) Page Start: 485 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 15N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making. Issue 3 (5th December 2016) Authors: Deleu, Lomme J.; Wilderjans, Edith; Van Haesendonck, Ingrid; Brijs, Kristof; Delcour, Jan A. Journal: Cereal chemistry Issue: Volume 94:Issue 3(2017.) Page Start: 485 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose. (December 2017) Authors: Wouters, Arno G.B.; Fierens, Ellen; Rombouts, Ine; Brijs, Kristof; Blecker, Christophe; Delcour, Jan A. Journal: Food hydrocolloids Issue: Volume 73(2017) Page Start: 284 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior. (April 2016) Authors: Wouters, Arno G.B.; Rombouts, Ine; Legein, Marie; Fierens, Ellen; Brijs, Kristof; Blecker, Christophe; Delcour, Jan A. Journal: Food hydrocolloids Issue: Volume 55(2016:Jan.) Page Start: 155 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteins. (December 2016) Authors: Jansens, Koen J.A.; Brijs, Kristof; Delcour, Jan A.; Scanlon, Martin G. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 914 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteins. (December 2016) Authors: Jansens, Koen J.A.; Brijs, Kristof; Delcour, Jan A.; Scanlon, Martin G. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 914 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. An Ohmic heating study of the functionality of leavening acids in cream cake systems. (December 2021) Authors: Godefroidt, Thibault; Ooms, Nand; Bosmans, Geertrui; Brijs, Kristof; Delcour, Jan A. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 152(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Concepts and experimental protocols towards a molecular level understanding of the mechanical properties of glassy, cross-linked proteins: Application to wheat gluten bioplastics. (March 2017) Authors: Jansens, Koen J.A.; Telen, Lien; Bruyninckx, Kevin; Vo Hong, Nhan; Gebremeskel, Abrehet F.; Brijs, Kristof; Verpoest, Ignace; Smet, Mario; Delcour, Jan A.; Goderis, Bart Journal: European polymer journal Issue: Volume 88(2017) Page Start: 231 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins. Issue 4 (13th June 2019) Authors: Lambrecht, Marlies A.; Jansens, Koen J.A.; Rombouts, Ine; Brijs, Kristof; Rousseau, Frederic; Schymkowitz, Joost; Delcour, Jan A. Journal: Comprehensive reviews in food science and food safety Issue: Volume 18:Issue 4(2019) Page Start: 1277 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Conditions Governing Food Protein Amyloid Fibril Formation—Part I: Egg and Cereal Proteins. Issue 4 (10th June 2019) Authors: Jansens, Koen J.A.; Lambrecht, Marlies A.; Rombouts, Ine; Monge Morera, Margarita; Brijs, Kristof; Rousseau, Frederic; Schymkowitz, Joost; Delcour, Jan A. Journal: Comprehensive reviews in food science and food safety Issue: Volume 18:Issue 4(2019) Page Start: 1256 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗