- Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White(2020)
Auteurs: Marlies Lambrecht, Lomme Deleu, Rodrigo Gallardo, Nikolaos Louros, Matthias De Vleeschouwer, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pagina's: 2218 - 2228
- Osborne extractability and chromatographic separation of protein from quinoa (Chenopodium quinoa Willd.) wholemeal(2020)
Auteurs: Julie Van de Vondel, Marlies Lambrecht, Jan Delcour
- Impact of aqualysin 1 peptidase from Thermus aquaticus on molecular scale changes in the wheat gluten network during bread baking(2019)
Auteurs: Annelien Verbauwhede, Marlies Lambrecht, Kristof Brijs, Jan Delcour
Pagina's: 599 - 606
- Microscopic investigation of the formation of a thermoset wheat gluten network in a model system relevant for bread making(2019)
Auteurs: Marlies Lambrecht, Jan Delcour
Pagina's: 891 - 898
- Conditions Governing Food Protein Amyloid Fibril Formation - Part I: Egg and Cereal Proteins(2019)
Auteurs: Koen Jansens, Marlies Lambrecht, Ine Rombouts, Margarita Monge Morera, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pagina's: 1256 - 1276
- Conditions Governing Food Protein Amyloid Fibril Formation - Part I: Egg and Cereal Proteins(2019)
Auteurs: Marlies Lambrecht, Ine Rombouts, Margarita Monge Morera, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pagina's: 1256 - 1276
- Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins(2019)
Auteurs: Marlies Lambrecht, Ine Rombouts, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pagina's: 1277 - 1291
- The impact of alkaline conditions on storage proteins of cereals and pseudo-cereals(2019)
Auteurs: Lomme Deleu, Marlies Lambrecht, Julie Van de Vondel, Jan Delcour
Pagina's: 98 - 103
- Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread(2018)
Auteurs: Annelien Verbauwhede, Marlies Lambrecht, Kristof Brijs, Jan Delcour
Pagina's: 118 - 125
- Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes(2018)
Auteurs: Marlies Lambrecht, Lomme Deleu, Ine Rombouts, Jan Delcour
Pagina's: 352 - 370