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
11 - 20 of 54
- Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose(2017)
Authors: Arno Wouters, Ellen Fierens, Ine Rombouts, Kristof Brijs, Jan Delcour
Pages: 284 - 294 - Impact of ethanol on the air-water interfacial properties of enzymatically hydrolyzed wheat gluten(2017)
Authors: Arno Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Jan Delcour
Pages: 659 - 667 - The impact of protein characteristics on the protein network in and properties of fresh and cooked wheat-based noodles(2017)
Authors: Marlies Lambrecht, Ine Rombouts, Mieke Nivelle, Jan Delcour
Pages: 234 - 242 - Foam fractionation as a tool to study the air-water interfacestructure-function relationship of wheat gluten hydrolysates(2017)
Authors: Arno Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Jan Delcour
Pages: 295 - 303 - Exploring the Relationship between Structural and Air–Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range(2017)
Authors: Arno Wouters, Ellen Fierens, Ine Rombouts, Kristof Brijs, Iris Joye, Jan Delcour
Pages: 1263 - 1271 - Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective(2017)
Authors: Frederik Janssen, Anneleen Pauly, Ine Rombouts, Koen Jansens, Lomme Deleu, Jan Delcour
Pages: 39 - 58 - The role of wheat and egg constituents in the formation of a covalent and non-covalent protein network in fresh and cooked egg noodles(2017)
Authors: Marlies Lambrecht, Ine Rombouts, Mieke Nivelle, Jan Delcour
Pages: 24 - 35 - Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat gluten(2017)
Authors: Marlies Lambrecht, Ine Rombouts, Bart De Ketelaere, Jan Delcour
Pages: 1158 - 1167 - Interactions and reactions between different types of proteins and their importance in wheat-based model and noodle systems(2016)
Authors: Marlies Lambrecht, Jan Delcour, Ine Rombouts
Number of pages: 178 - Relevance of the functional properties of enzymatic plant protein hydrolysates in food systems(2016)
Authors: Arno Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Jan Delcour
Pages: 786 - 800