Recente publicaties

• launch Beghin, A., Delcour, J. (sup.), Brijs, K. (cosup.) (2023). Study of the mechanisms of action of ascorbic acid and azodicarbonamide during wheat (Triticum aestivum L.) bread making.
• launch Goderis, B., Dries, D.M., Nivelle, M.A., Delcour, J.A. (2022). Reassessment of the generic features of starch gelatinization: An advanced SAXS study on maize and potato starch. Food hydrocolloids., 133, Not-Available. doi: 10.1016/j.foodhyd.2022.107941
• launch Goderis, B., Dries, D.M., Nivelle, M.A., Delcour, J.A. with Goderis, B. (corresp. author) (2022). Reassessment of the generic features of starch gelatinization: an advanced SAXS study on maize and potato starch. FOOD HYDROCOLLOIDS, 133, 1-+.
• launch De Man, W., Delcour, J. (sup.), Wouters, A. (cosup.) (2022). Advances in nuclear magnetic resonance spectroscopy for the structure elucidation of water-extractable and water-unextractable arabinoxylan from wheat (Triticum aestivum L.) flour.
• launch Riley, I.M., Nivelle, M.A., Ooms, N., Delcour, J.A. with Riley, I.M. (corresp. author) (2022). The use of time domain H-1 NMR to study proton dynamics in starch-rich foods: A review. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 21 (6), 4738-4775. doi: 10.1111/1541-4337.13029
• launch Beghin, A.S., Ooms, N., Hooyberghs, K., Coppens, E., Pareyt, B., Brijs, K., Delcour, J.A. with Beghin, A.S. (corresp. author) (2022). The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making. FOOD RESEARCH INTERNATIONAL, 161, Art.No. ARTN 111878. doi: 10.1016/j.foodres.2022.111878
• launch Huyst, A.M R., Deleu, L.J., Luyckx, T., Meeren, L.V D., Housmans, J.A J., Grootaert, C., Monge-Morera, M., Delcour, J.A., Skirtach, A.G., Rousseau, F., Schymkowitz, J., Dewettinck, K., Van Der Meeren, P. with Huyst, A.M R. (corresp. author) (2022). Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation. FOOD HYDROCOLLOIDS, 131, Art.No. ARTN 107784. doi: 10.1016/j.foodhyd.2022.107784
• launch Reyniers, S., De Brier, N., Brijs, K., De Ketelaere, B., Akkermans, W., Matthijs, S., Delcour, J.A., Goos, P. with De Ketelaere, B. (corresp. author) (2022). I-optimal design of split-plot mixture-process variable experiments: A case study on potato crisps. FOOD QUALITY AND PREFERENCE, 101, Art.No. ARTN 104620. doi: 10.1016/j.foodqual.2022.104620
• launch Diamante, G., Deleu, L.J., Turrin, D., Anese, M., Delcour, J.A. with Diamante, G. (corresp. author) (2022). The effect of continuous cooking on the properties of spaghetti and its cooking water. CEREAL CHEMISTRY, 99 (6), 1331-1338. doi: 10.1002/cche.10598
• launch Housmans, J.A J., Houben, B., Monge-Morera, M., Asvestas, D., Nguyen, H.H., Tsaka, G., Louros, N., Carpentier, S., Delcour, J.A., Rousseau, F., Schymkowitz, J. with Rousseau, F. (corresp. author), Schymkowitz, J. (corresp. author) (2022). Investigating the Sequence Determinants of the Curling of Amyloid Fibrils Using Ovalbumin as a Case Study. BIOMACROMOLECULES, 23 (9), 3779-3797. doi: 10.1021/acs.biomac.2c00660