Researcher
Ine Rombouts
- Disciplines:Microbiology, Systems biology, Laboratory medicine, Other chemical sciences, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology, Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 30 Sep 2016 - Centre for Food and Microbial Technology (Division)
Member
From1 Oct 2007 → 30 Sep 2016
Projects
1 - 3 of 3
- Egg white and wheat gluten protein amyloid (like) fibrillation under food processing relevant conditionsFrom7 Mar 2016 → 21 Apr 2021Funding: Own budget, for example: patrimony, inscription fees, gifts
- Interactions between different proteins and their technological importance for food systems.From1 Oct 2012 → 30 Sep 2016Funding: FWO fellowships
- The impact of microwaves on wheat gluten structure.From1 Oct 2011 → 30 Sep 2012Funding: BOF - Other initiatives
Publications
1 - 10 of 54
- Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white(2020)
Authors: Ine Rombouts, Arno Wouters, Marlies Lambrecht, Sabine Vercruysse, Jan Delcour
- Conditions Governing Food Protein Amyloid Fibril Formation - Part I: Egg and Cereal Proteins(2019)
Authors: Koen Jansens, Marlies Lambrecht, Ine Rombouts, Margarita Monge Morera, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pages: 1256 - 1276 - Conditions Governing Food Protein Amyloid Fibril Formation - Part I: Egg and Cereal Proteins(2019)
Authors: Marlies Lambrecht, Ine Rombouts, Margarita Monge Morera, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pages: 1256 - 1276 - Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins(2019)
Authors: Marlies Lambrecht, Ine Rombouts, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pages: 1277 - 1291 - Wheat Gluten Amino Acid Analysis by High-Performance Anion-Exchange Chromatography with Integrated Pulsed Amperometric Detection(2019)
Authors: Ine Rombouts, Bert Lagrain, Kristof Brijs, Jan Delcour
Pages: 381 - 394Number of pages: 14 - Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications(2019)
Authors: Ine Rombouts, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pages: 84 - 105 - Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-Concept(2018)
Authors: Arno Wouters, Ine Rombouts, Kristof Brijs, Jan Delcour
Pages: 2119 - 2126 - Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein(2018)
Authors: Arno GB Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Christophe Blecker, Jan Delcour, Brent S Murray
Pages: 176 - 186 - Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes(2018)
Authors: Marlies Lambrecht, Lomme Deleu, Ine Rombouts, Jan Delcour
Pages: 352 - 370 - Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein(2018)
Authors: Arno Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Jan Delcour
Pages: 176 - 186