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Researcher
Frederik Janssen
- 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
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 30 Sep 2022 - Centre for Food and Microbial Technology (Division)
Member
From1 Oct 2015 → 31 Jul 2020
Projects
1 - 5 of 5
- Steering the colloidal state of oat proteins for food foam stabilizationFrom1 Oct 2022 → TodayFunding: FWO junior postdoctoral fellowship
- Establishing in-depth structure-function relationships of oat proteins in food systemsFrom19 Sep 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Exploring the potential of water-soluble cereal proteins for stabilizing air-in-water dispersions in food productsFrom1 Oct 2020 → 30 Sep 2021Funding: BOF - postdoctoral mandates
- Exploring the potential of water-soluble cereal constituents for stabilizing air-in-water dispersions in food productsFrom26 Sep 2020 → TodayFunding: BOF - doctoral mandates, FWO fellowships
- Gas cell stabilization in bread containing non-wheat cerealsFrom1 Jan 2016 → 25 Sep 2020Funding: FWO Strategic Basic Research Grant
Publications
1 - 10 of 14
- A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates(2023)
Authors: Diete Verfaillie, Frederik Janssen, Arno Wouters
- A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates(2023)
Authors: Diete Verfaillie, Frederik Janssen, Arno Wouters
- Relating the protein composition and air-water interfacial properties of aqueous flour extracts from wheats grown at different nitrogen fertilization levels(2022)
Authors: Frederik Janssen, Arno Wouters
- The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour(2021)
Authors: Yannick Meeus, Frederik Janssen, Arno Wouters, Jan Delcour, Paula Moldenaers
- Thin film drainage dynamics of wheat and rye dough liquors and oat batter liquor(2021)
Authors: Frederik Janssen, Arno Wouters, Jan Delcour
- Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system(2021)
Authors: Frederik Janssen, Arno Wouters, Jan Delcour
Pages: 1 - 37 - The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents(2020)
Authors: Frederik Janssen, Arno Wouters, Yannick Meeus, Paula Moldenaers, Jan Vermant, Jan Delcour
- The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents(2020)
Authors: Frederik Janssen, Arno Wouters, Etienne Waelkens, Rita Derua, Jonas Dehairs, Paula Moldenaers, Jan Delcour
- Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour(2020)
Authors: Yannick Meeus, Frederik Janssen, Arno Wouters, Jan Delcour, Paula Moldenaers
Pages: 159 - 171 - Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor(2018)
Authors: Frederik Janssen, Arno Wouters, Jan Delcour
Pages: 126 - 134