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
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today - Leuven Food Science and Nutrition Research Centre (Research unit)
Responsible
From1 Dec 2008 → Today - Centre for Food and Microbial Technology (Division)
Member
From1 Aug 2005 → 31 Jul 2020
Projects
1 - 10 of 52 results
- 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’From23 Sep 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 → TodayFunding: 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 489 results
- Impact of hydrothermal treatment on denaturation and aggregation of water-extractable quinoa (Chenopodium quinoa Willd.) protein(2021)
Authors: Julie Van de Vondel, Marlies Lambrecht, Joëlle Housmans, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Number of pages: 8 - Drying mode and hydrothermal treatment conditions govern the formation of amyloid-like protein fibrils in solutions of dried hen egg white(2021)
Authors: Margarita Monge-Morera, Marlies Lambrecht, Lomme Deleu, Thibault Godefroidt, Peter Goos, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Number of pages: 11 - Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils(2021)
Authors: Marlies Lambrecht, Margarita Monge-Morera, Thibault Godefroidt, Nele Vluymans, Lomme Deleu, Peter Goos, Joost Schymkowitz, Frederic Rousseau, Jan Delcour
Pages: 1963 - 1974Number of pages: 12 - Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours(2021)
Authors: Sara Melis, Imogen Foubert, Jan Delcour
Number of pages: 16 - Mineral bio-accessibility and intrinsic saccharides in breakfast flakes manufactured from sprouted wheat(2021)
Authors: Elien Lemmens, Lomme Deleu, Niels De Brier, Erik Smolders, Jan Delcour
Number of pages: 9 - Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions(2021)
Authors: Arne MR Huyst, Lomme Deleu, Trui Luyckx, Marlies Lambrecht, John Van Camp, Jan Delcour, Paul Van der Meeren
Number of pages: 15 - Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch(2021)
Authors: Konstantinos Korompokis, Lomme Deleu, Niels De Brier, Jan Delcour
Number of pages: 14 - Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter(2021)
Authors: Sarah Pycarelle, Geertrui Bosmans, Bram Pareyt, Kristof Brijs, Jan Delcour
Number of pages: 9 - Heating Wheat Gluten Promotes the Formation of Amyloid-like Fibrils(2021)
Authors: Margarita Monge-Morera, Marlies Lambrecht, Lomme J Deleu, Nikolaos Louros, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pages: 1823 - 1833Number of pages: 11 - The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting(2021)
Authors: Sarah Pycarelle, Geertrui Bosmans, Bram Pareyt, Kristof Brijs, Jan Delcour
Pages: 107 - 107Number of pages: 16