Projects
From understanding to modulation of physical barriers for in vitro starch and protein digestion in pulses KU Leuven
Pulses are important constituents of healthy diets because they contain substantial amounts of protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. Nutrients are encapsulated by a cell wall that commonly remains intact upon ingestion of hydrothermally processed pulses. As a result, the cell wall and cytoplasmic matrix impose physical barriers for enzymatic digestion of encapsulated nutrients (s)lowering their digestion ...
Autumn dynamic of starch formation under contrasting environmental conditions for European beech and Silver birch. University of Antwerp
Study of the impact of thermo-active starch-modifying enzymes and surrounding wheat (Triticum aestivum L.) cell wall and protein matrices on in vitro starch digestibility in model and bread systems KU Leuven
Starch is the main glycemic carbohydrate in human diet. High glycemic responses are an independent risk factor for developing diabetes. It is, therefore, vital to comprehend the factors that dictate starch digestion and to develop strategies to (re)formulate foods with enhanced nutritional functionality. In this context, the molecular structure of starch as well as the surrounding food matrix including the native plant cellular structure can ...
Understanding the impact of wheat bran on the dynamic behavior of starch and gluten, using bran micronisation as a tool KU Leuven
Interest in the enrichment of dietary fibre in cereal-based foods has grown significantly due to increasing health awareness. As a complement of wheat flour in milling, wheat bran represents a self-evident source of dietary fibre. In addition, wheat bran is a good source of minerals, vitamins and bioactive compounds. However, consumption of wheat bran-enriched foods remains low since its incorporation in cereal-based foods poses important ...
Influence of distinct process-induced (micro)structures on the in vitro starch digestibility of common beans: A kinetic approach KU Leuven
Transitioning towards food systems favourable for both human health and environmental sustainability has been recently identified as an immediate challenge. In this context, a significant increase in consumption of plant-based foods (e.g. cereals, fruits, legumes, nuts, vegetables) is being strongly promoted to improve health and environmental benefits. Consequently, the development of safe and nutritious food products from ...
Wheat (Triticum aestivum L.) flour gluten protein and starch functionality during fermented pastry making KU Leuven
Fermented pastry products, such as croissant and Danish pastry, are fat-rich bakery goods produced from laminated dough. Such dough consists of alternating layers of dough and fat. The latter can be butter, shortening or margarine. To produce laminated dough, a fat sheet is folded into a so-called ‘predough’, which is essentially a rich bread dough. Alternately sheeting and folding this dough yields a complex multi-layered system. Subsequent ...
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. KU Leuven
Starch is the main reserve polysaccharide of plants and consists of two glucose polymers: rather linear amylose (AM) and highly branched amylopectin (AP). It is deposited as semicrystalline granules in cereal grains, roots, tubers and legumes and is extensively used in food (baking goods, sauces, animal feed) and nonfood industries (paper and cardboard, bioplastics, bioethanol, pharmaceuticals). For both industrial purposes the thermal ...
A model study of the impact of sugar solutions on starch structural transitions during heating, cooling and storage KU Leuven
Starch is the principal carbohydrate reservoir in many staple food sources such as wheat, rice and
cassava and a major source of energy for mankind. The preparation of many starch-containing
foods such as bread and cakes involves heating in the presence of water and subsequent cooling
and storage. These unit operations cause starch to respectively gelatinize, gel and retrograde and
determine the unique textural attributes ...
Development of a model to predict starch and protein degradability of maize in function of the ensiling period Research Institute for Agriculture, Fisheries and Food
With this empirical research study, ILVO and University College Ghent (HoGent) want to get clarity on how starch and protein degradability in the rumen of both silage maize and corn cob mix (CCM) is affected by the ensiling period, in addition to the better known effects such as genotype (dent versus flint maize) and by the maturity stage at harvest. The goal is to develop a validated model ...