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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
11 - 20 of 55
- TexProSoy: The impact of processing steps on the techno-functional and nutritional properties of soy proteinFrom1 Oct 2019 → TodayFunding: VLAIO - Innovative business networks
- FIBRAXFUN:A Knowledge Base for Exploiting Novel Wheats Rich in Arabinoxylan Dietary Fibre throughout the Wheat Value ChainFrom1 Sep 2019 → 30 Nov 2023Funding: VLAIO - Innovative business networks
- Arabinoxylan in novel high-dietary fibre wheats and their role in bread makingFrom1 Sep 2019 → 3 Feb 2023Funding: Own budget, for example: patrimony, inscription fees, gifts
- Sucrose and leavening agent functionality in cake systemsFrom27 Aug 2019 → 15 Dec 2023Funding: 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 → 31 Dec 2022Funding: FWO research project (including WEAVE projects)
- Surface modification of plant protein based nanoparticles: a tool to improve their functional propertiesFrom16 Oct 2018 → 18 Dec 2023Funding: BOF - doctoral mandates
- Fun4Bio-Isolation and valorisation of high-quality fungal biomolecules for agro, feed and food.From1 Oct 2018 → 31 Dec 2021Funding: VLAIO - Innovative business networks
- Knowledge platform: tailoring food protein functionality by rationaI design of fibrillar structures (PROFIBFUN)From1 Jan 2018 → 31 Dec 2021Funding: FWO Strategic Basic Research (SBO)
- Plant protein-based particles as food foam and emulsion stabilizing agentsFrom1 Oct 2017 → 30 Sep 2020Funding: FWO fellowships
- Study of the mechanisms of action of ascorbic acid and azodicarbonamide during wheat (Triticum aestivum L.) bread makingFrom1 Oct 2017 → 12 May 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)