- 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
- Impact of wheat gluten on the denaturation of egg white and whey proteins(2021)
Authors: Julie Van de Vondel, Marlies Lambrecht, Jan Delcour
Pages: 1282 - 1287
- 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
- Egg white and wheat gluten protein amyloid (like) fibrillation under food processing relevant conditions(2021)
Authors: Margarita Monge Morera, Jan Delcour, Marlies Lambrecht
- Drying mode and hydrothermal treatment conditions govern the formation of amyloid-like protein fibrils in solutions of dried hen egg white(2021)
Authors: Marlies Lambrecht, Lomme Deleu, Thibault Godefroidt, Peter Goos, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
- Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils(2021)
Authors: Marlies Lambrecht, Thibault Godefroidt, Lomme Deleu, Peter Goos, Joost Schymkowitz, Frederic Rousseau, Jan Delcour
Pages: 1963 - 1974
- Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions(2021)
Authors: Lomme Deleu, Marlies Lambrecht, Jan Delcour
- Heating Wheat Gluten Promotes the Formation of Amyloid-like Fibrils(2021)
Authors: Marlies Lambrecht, Lomme Deleu, Nikolaos Louros, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pages: 1823 - 1833
- Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white(2020)
Authors: Ine Rombouts, Arno Wouters, Marlies Lambrecht, Sabine Vercruysse, Jan Delcour
- Heat-sensitive inhibition of aqualysin 1 by protein containing wheat, maize, and barley extracts(2020)
Authors: Marlies Lambrecht, Kristof Brijs, Jan Delcour
Pages: 1204 - 1215