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. A lipase based approach to understand the role of wheat endogenous lipids in bread crumb firmness evolution during storage. Issue 2 (December 2015) Authors: Gerits, Lien R.; Pareyt, Bram; Masure, Hanne G.; Delcour, Jan A. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 64:Issue 2(2015:Dec.) Page Start: 874 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A response surface analysis of the aqueous leaching of amylose from maize starch. (February 2017) Authors: Doblado-Maldonado, Andrés F.; Janssen, Frederik; Gomand, Sara V.; De Ketelaere, Bart; Goderis, Bart; Delcour, Jan A. Journal: Food hydrocolloids Issue: Volume 63(2017) Page Start: 265 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. 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) ↗
6. 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) ↗
7. 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) ↗
8. 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) ↗
9. Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study. (15th October 2019) Authors: Nivelle, Mieke A.; Remmerie, Ella; Bosmans, Geertrui M.; Vrinten, Patricia; Nakamura, Toshiki; Delcour, Jan A. Journal: Food chemistry Issue: Volume 295(2019) Page Start: 110 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches. (1st August 2020) Authors: Nivelle, Mieke A.; Beghin, Alice S.; Vrinten, Patricia; Nakamura, Toshiki; Delcour, Jan A. Journal: Food chemistry Issue: Volume 320(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗