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Researcher
Jan Delcour
- 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
- Leuven Food Science and Nutrition Research Centre (Research unit)
Responsible
From1 Oct 2021 → Today - Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today - Centre for Food and Microbial Technology (Division)
Member
From1 Aug 2005 → 31 Jul 2020
Projects
1 - 10 of 53
- Understanding structure formation during high moisture extrusion of protein-rich soy productsFrom15 Oct 2020 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- ‘Multiscale understanding of the dynamics of frying-induced water and oil transport in porous foods’From3 Oct 2020 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- The impact of raw material and processing parameters on the properties of mashed potato streams.From23 Sep 2020 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Iron and zinc absorption in food products derived from processed wheatFrom16 Sep 2020 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Novel leavening systems for food productionFrom1 Jan 2020 → 31 Dec 2021Funding: IOF - technology validation in lab
- Sustained Energy Release Starchy Food ProductsFrom1 Jan 2020 → 31 Dec 2020Funding: H2020 - European Institute of Innovation and Technology
- Novel strategies for altering and understanding energy release in starchy foodsFrom13 Dec 2019 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Efficient separation of macroconstituents from biomass by combining unit operations based on insights in the structural organizationFrom1 Nov 2019 → TodayFunding: VLAIO - Innovative business networks
- Understanding frying-induced water loss and oil uptake dynamics in porous food systems in relation to their starch and protein constituentsFrom2 Oct 2019 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- TexProSoy: The impact of processing steps on the techno-functional and nutritional properties of soy proteinFrom1 Oct 2019 → TodayFunding: VLAIO - Innovative business networks
Publications
1 - 10 of 519
- Microbial transglutaminase induced modification of wheat gliadin based nanoparticles and its impact on their air-water interfacial properties(2022)
Authors: Katarzyna Kaczyńska, Arno Wouters, Jan Delcour
Number of pages: 11 - Exploration of the potential to modulate digestibility of starch in foods by preserving endosperm cell wall intactness or enzymatically modifying its structure(2022)
Authors: Konstantinos Korompokis, Jan Delcour, Kristin Verbeke
- Heat-induced denaturation and aggregation of protein in quinoa (Chenopodium quinoa Willd.) seeds and whole meal(2022)
Authors: Julie Van de Vondel, Marlies Lambrecht, Jan Delcour
Number of pages: 9 - Cadmium migration from nib to testa during cacao fermentation is driven by nib acidification(2022)
Authors: Ruth Vanderschueren, Jan Delcour, Erik Smolders
Number of pages: 9 - Impact of hydrothermal treatment on the denaturation, aggregation and functional properties of native quinoa (Chenopodium quinoa Willd.) protein(2021)
Authors: Julie Van de Vondel, Jan Delcour
- Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide(2021)
Authors: Konstantinos Korompokis, Kristin Verbeke, Jan Delcour
Pages: 5965 - 5991Number of pages: 27 - The impact of incorporating coarse wheat farina containing intact endosperm cells in a bread recipe on bread characteristics and starch digestibility(2021)
Authors: Konstantinos Korompokis, Lomme Deleu, Jan Delcour
Number of pages: 7 - An Ohmic heating study of the functionality of leavening acids in cream cake systems(2021)
Authors: Thibault Godefroidt, Nand Ooms, Kristof Brijs, Jan Delcour
Number of pages: 8 - 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
Number of pages: 12 - Detection of ovalbumin amyloid-like fibrils at the oil-water interface in oil-in-water emulsions by spinning disk confocal microscopy(2021)
Authors: Lomme Deleu, Jan Delcour
Number of pages: 12