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Researcher
Jan Delcour
- Keywords:Applied biological sciences, biotechnology
- 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 Dec 2008 → Today - Centre for Food and Microbial Technology (Division)
Member
From1 Aug 2005 → Today
Projects
1 - 10 of 42 results
- 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
- Arabinoxylan in novel high-dietary fibre wheats and their role in bread makingFrom1 Sep 2019 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- FIBRAXFUN:A Knowledge Base for Exploiting Novel Wheats Rich in Arabinoxylan Dietary Fibre throughout the Wheat Value ChainFrom1 Sep 2019 → TodayFunding: VLAIO - Innovative business networks
- Sugar and chemical leavening agent functionality in cake systemsFrom27 Aug 2019 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- A multiscale understanding of the dynamics of frying-induced water loss and oil uptake in porous food matrices in relation to changes in their starch and protein componentsFrom1 Jan 2019 → TodayFunding: FWO research project
- Surface modification of plant protein based nanoparticles: a tool to improve their functional propertiesFrom16 Oct 2018 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Knowledge platform: tailoring food protein functionality by rationaI design of fibrillar structures (PROFIBFUN)From1 Jan 2018 → TodayFunding: FWO Strategic Basic Research (SBO)
- A model study of the impact of sugar solutions on starch structural transitions during heating, cooling and storageFrom1 Oct 2017 → 1 Aug 2019Funding: FWO fellowships
- Unravelling the potential of food protein fibrils: their extraction, engineering and functionalityFrom1 Oct 2017 → TodayFunding: FWO fellowships
- Exploring the Optical, Electrical and Structural Properties of Halide Perovskites under Extreme ConditionsFrom1 Oct 2017 → TodayFunding: FWO fellowships
Publications
1 - 10 of 440 results
- Do puroindolines affect the impact of enzymatic lipid hydrolysis on loaf volume in bread making?(2019)Journal: Food ChemistryISSN: 0308-8146Volume: 301
Authors: Sara Melis, Brecht Verbauwhede, Julie Van de Vondel, Walter Rodrigo Meza Morales, Jan Delcour
Pages: 125273 - 125273 - Lipases in wheat flour bread making: importance of an appropriate balance between wheat endogenous lipids and their enzymatically released hydrolysis products(2019)Journal: Food ChemistryISSN: 0308-8146Volume: 289
Authors: Sara Melis, Walter R Meza Morales, Jan Delcour
Pages: 125002 - 125002Number of pages: 10 - Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain H-1 NMR study(2019)Journal: Food ChemistryISSN: 0308-8146Volume: 295
Authors: Mieke Nivelle, Ella Remmerie, Geertrui Bosmans, Patricia Vrinten, Toshiki Nakamura, Jan Delcour
Pages: 110 - 119Number of pages: 10 - Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads(2019)Journal: Food HydrocolloidsISSN: 0268-005XVolume: 95
Authors: Hanne Masure, Arno Wouters, Ellen Fierens, Jan Delcour
Pages: 406 - 417 - Wheat Seed Proteins: Factor's Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions(2019)Journal: Comprehensive Reviews in Food Science and Food SafetyIssue: 6Volume: 18
Authors: Sachin Rustgi, Peter Shewry, Fred Brouns, Lomme Deleu, Jan Delcour
Pages: 1751 - 1769Number of pages: 19 - Ohmic versus conventional heating for studying molecular changes during pound cake baking(2019)Journal: Journal of Cereal ScienceISSN: 0733-5210Volume: 89
Authors: Lomme Deleu, Annelies Luyts, Edith Wilderjans, Ingrid Van Haesendonck, Kristof Brijs, Jan Delcour
Number of pages: 8 - Ingredient Functionality During Foam-Type Cake Making: A Review(2019)Journal: Comprehensive Reviews in Food Science and Food SafetyIssue: 5Volume: 18
Authors: Thibault Godefroidt, Nand Ooms, Bram Pareyt, Kristof Brijs, Jan Delcour
Pages: 1550 - 1562Number of pages: 13 - Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof(2019)Journal: Food Research InternationalISSN: 0963-9969Volume: 122
Authors: Stijn Reyniers, Niels De Brier, S Matthijs, Kristof Brijs, Jan Delcour
Pages: 419 - 431Number of pages: 13 - Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins(2019)Journal: Comprehensive Reviews in Food Science and Food SafetyIssue: 4Volume: 18
Authors: Marlies Lambrecht, Koen Jansens, Ine Rombouts, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pages: 1277 - 1291Number of pages: 14 - Conditions Governing Food Protein Amyloid Fibril Formation - Part I: Egg and Cereal Proteins(2019)Journal: Proteins, Comprehensive Reviews in Food Science and Food SafetyVolume: 18
Authors: Koen Jansens, Marlies Lambrecht, Ine Rombouts, Margarita Monge Morera, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pages: 1256 - 1276