1. A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates. (January 2023) Authors: Verfaillie, Diete; Janssen, Frederik; Van Royen, Geert; Wouters, Arno G.B. Journal: Food research international Issue: Volume 163(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 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) ↗
3. 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) ↗
4. Corrigendum to "Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior" [Food Hydrocoll. 55C (2016) 155–162]. (December 2016) Authors: Wouters, Arno G.B.; Rombouts, Ine; Legein, Marie; Fierens, Ellen; Brijs, Kristof; Blecker, Christophe; Delcour, Jan A. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 956 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Corrigendum to "Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior" [Food Hydrocoll. 55C (2016) 155–162]. (December 2016) Authors: Wouters, Arno G.B.; Rombouts, Ine; Legein, Marie; Fierens, Ellen; Brijs, Kristof; Blecker, Christophe; Delcour, Jan A. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 956 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread. (February 2019) Authors: Masure, Hanne G.; Wouters, Arno G.B.; Fierens, Ellen; Delcour, Jan A. Journal: Food research international Issue: Volume 116(2019) Page Start: 925 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein. (April 2018) Authors: Wouters, Arno G.B.; Rombouts, Ine; Fierens, Ellen; Brijs, Kristof; Blecker, Christophe; Delcour, Jan A.; Murray, Brent S. Journal: Food hydrocolloids Issue: Volume 77(2018) Page Start: 176 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white. (December 2020) Authors: Rombouts, Ine; Wouters, Arno G.B.; Lambrecht, Marlies A.; Uten, Lien; Van Den Bosch, Wouter; Vercruysse, Sabine A.R.; Delcour, Jan A. Journal: Innovative food science & emerging technologies Issue: Volume 66(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Heat treatment as a food-grade strategy to increase the stability of whey protein particles under food system relevant conditions. (March 2022) Authors: Wouters, Arno G.B.; Boeve, Jeroen; Dams, Heleen; Joye, Iris J. Journal: Food hydrocolloids Issue: Volume 124:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Impact of chitosan and/or transglutaminase treatment on the colloidal stability and air-water interfacial properties of gliadin based nanoparticles. (August 2023) Authors: Kaczynska, Katarzyna; Wouters, Arno G.B.; Delcour, Jan A. Journal: Food hydrocolloids Issue: Volume 141(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗