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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 55
- Study of the starch gelatinization mechanism in the presence of sugars, alcohols, hydrotropes and combinations thereof to control the processing and properties of starch-based products in food and non-food applications.From18 Oct 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- 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
- Sustained Energy Release Starchy Food ProductsFrom1 Jan 2020 → 31 Dec 2020Funding: H2020 - European Institute of Innovation and Technology
- Novel leavening systems for food productionFrom1 Jan 2020 → 31 Dec 2021Funding: IOF - technology validation in lab
- Novel strategies for altering and understanding energy release in starchy foodsFrom13 Dec 2019 → 13 Dec 2023Funding: 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 → 31 Jan 2024Funding: 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 → 2 Oct 2023Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 10 of 539
- Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach(2024)
Authors: Leonardo Mulargia, Elien Lemmens, Kurt Gebruers, Peter Goos, Arno Wouters, Jan Delcour
- Modulation of hen egg white protein techno-functionality by amyloid formation(2024)
Authors: Anja Vananroye, Paula Moldenaers, Joost Schymkowitz, Frederic Rousseau, Jan Delcour
- Hydrothermal treatments of starch impact reaction patterns during subsequent chemical derivatization(2023)
Authors: Bart Goderis, Jan Delcour
- Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments(2023)
Authors: Frederic Rousseau, Joost Schymkowitz, Jan Delcour
- Air-water interfacial and foaming properties of native protein in aqueous quinoa (Chenopodium quinoa Willd.) extracts: Impact of pH- and heat-induced aggregation(2023)
Authors: Julie Van de Vondel, Frederik Janssen, Arno Wouters, Jan Delcour
- Components of wheat and their modifications for modulating starch digestion: Evidence from in vitro and in vivo studies(2023)
Authors: Jan Delcour
- Impact of potato starch structural transitions on microstructure development during deep-frying(2023)
Authors: Isabella Maria Riley, Pieter Verboven, Bart Nicolai, Jan Delcour
- The Flow of Mixed-cereal Dough - Exploring the Rheology of Bread Dough Made with Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour(2023)
Authors: Yannick Meeus, Paula Moldenaers, Jan Delcour
- Impact of chitosan and/or transglutaminase treatment on the colloidal stability and air-water interfacial properties of gliadin based nanoparticles(2023)
Authors: Katarzyna Kaczyńska, Arno Wouters, Jan Delcour
- Study of the mechanisms of action of ascorbic acid and azodicarbonamide during wheat (Triticum aestivum L.) bread making(2023)
Authors: Alice Beghin, Jan Delcour, Kristof Brijs
Patents
1 - 10 of 10
- Cadmium removal from cacao (Inventor)
- Cereal flakes (Inventor)
- Cadmium removal from intact cacao beans after fermentation (Inventor)
- Carbon dioxide generation (Inventor)
- Cereal flakes (Inventor)
- Carbon dioxide generation (Inventor)
- Cold-water dispersible starch (Inventor)
- (Arabino)xylan oligosaccharide preparation (Inventor)
- NUTRIMENT CONTAINING ARABINOXYLAN AND OLIGOSACCHARIDES (Inventor)
- NON-STARCH-POLYSACCHARIDES (Inventor)