Researcher
Arno Wouters
- Keywords:Applied biological sciences, biotechnology
- Disciplines:Other chemical sciences, Microbiology, Systems biology, Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Laboratory medicine, Nutrition and dietetics , Agricultural animal production, Food sciences and (bio)technology
Affiliations
- Centre for Food and Microbial Technology (Division)
Member
From1 Oct 2014 → Today
Projects
1 - 2 of 2 results
- Surface modification of plant protein based nanoparticles: a tool to improve their functional propertiesFrom16 Oct 2018 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Plant protein-based particles as food foam and emulsion stabilizing agentsFrom1 Oct 2017 → TodayFunding: FWO fellowships
Publications
1 - 10 of 17 results
- Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads(2019)Journal: Food HydrocolloidsISSN: 0268-005XVolume: 95
Authors: Hanne Masure, Arno Wouters, Ellen Fierens, Jan Delcour
Pages: 406 - 417 - Relating the structural, air-water interfacial and foaming properties of wheat (Triticum aestivum L.) gliadin and maize (Zea mays L.) zein based nanoparticle suspensions(2019)Journal: Colloids and Surfaces A : Physicochemical and Engineering AspectsISSN: 0927-7757Volume: 567
Authors: Arno Wouters, Sabine Schaefer, Iris Joye, Jan Delcour
Pages: 249 - 259 - Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread(2019)Journal: Food Research InternationalISSN: 0963-9969Volume: 116
Authors: Hanne Masure, Arno Wouters, Ellen Fierens, Jan Delcour
Pages: 925 - 931Number of pages: 7 - Cereal protein-based nanoparticles as agents stabilizing air–water and oil–water interfaces in food systems(2019)Journal: Current Opinion in Food ScienceISSN: 2214-7993Volume: 25
Authors: Arno Wouters, Jan Delcour
Pages: 19 - 27 - Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making(2018)Journal: Food Research InternationalISSN: 0963-9969Volume: 112
Authors: Frederik Janssen, Arno Wouters, Bram Pareyt, Lien R Gerits, Jan Delcour, Etienne Waelkens, Rita Derua
Pages: 299 - 311Number of pages: 13 - Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-Concept(2018)Journal: Journal of Food ScienceISSN: 0022-1147Issue: 8Volume: 83
Authors: Arno Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Jan Delcour
Pages: 2119 - 2126Number of pages: 8 - Relating the composition and air/water interfacial properties of wheat, rye, and barley dough liquor(2018)Journal: Food ChemistryISSN: 0308-8146Volume: 264
Authors: Frederik Janssen, Arno Wouters, Jan Delcour
Pages: 126 - 134Number of pages: 9 - Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein(2018)Journal: Food HydrocolloidsISSN: 0268-005XVolume: 77
Authors: Arno Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Christophe Blecker, Jan Delcour, Brent S Murray
Pages: 176 - 186 - Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose(2017)Journal: Food HydrocolloidsISSN: 0268-005XVolume: 73
Authors: Arno Wouters, Ellen Fierens, Ine Rombouts, Kristof Brijs, Christophe Blecker, Jan Delcour
Pages: 284 - 294 - Impact of ethanol on the air-water interfacial properties of enzymatically hydrolyzed wheat gluten(2017)Journal: Colloids and Surfaces A : Physicochemical and Engineering AspectsISSN: 0927-7757Volume: 529
Authors: Arno Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Christophe Blecker, Jan Delcour
Pages: 659 - 667