Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

A Delcour

Showing results (101-110 of 330) with videos related to

Pageof 33
Sort By:
Carbohydrate Polymers|September 30, 2014
Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starchD M Dries, S V Gomand, B Goderis, et al.
Foods (Basel, Switzerland)|February 5, 2021
Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat StarchKonstantinos Korompokis, Lomme J Deleu, Niels De Brier, et al.
Journal of Food Science|November 23, 2016
The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg NoodlesMarlies A Lambrecht, Ine Rombouts, Mieke A Nivelle, et al.
Journal of Agricultural and Food Chemistry|February 6, 2007
Variability in the structure of rye flour alkali-extractable arabinoxylansTiny Verwimp, Valerie Van Craeyveld, Christophe M Courtin, et al.
Journal of Agricultural and Food Chemistry|April 20, 2001
Behavior of Triticum durum Desf. arabinoxylans and arabinogalactan peptides during industrial pasta processingJ A Ingelbrecht, T Verwimp, P J Grobet, et al.
Food Chemistry|June 6, 2015
The role of gluten in a pound cake system: A model approach based on gluten-starch blendsEdith Wilderjans, Bram Pareyt, Hans Goesaert, et al.
Food Chemistry|December 17, 2016
Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat glutenMarlies A Lambrecht, Ine Rombouts, Bart De Ketelaere, et al.
Scientific Reports|July 25, 2013
Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometryIne Rombouts, Bert Lagrain, Markus Brunnbauer, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Ingredient Functionality During Foam-Type Cake Making: A ReviewThibault Godefroidt, Nand Ooms, Bram Pareyt, et al.
Food Chemistry|March 8, 2016
Dry heat treatment affects wheat bran surface properties and hydration kineticsPieter J Jacobs, Sami Hemdane, Jan A Delcour, et al.
Pageof 33

Showing results (101-110 of 330) with videos related to

Sort By:
Pageof 33
Carbohydrate Polymers|September 30, 2014
Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starchD M Dries, S V Gomand, B Goderis, et al.
Foods (Basel, Switzerland)|February 5, 2021
Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat StarchKonstantinos Korompokis, Lomme J Deleu, Niels De Brier, et al.
Journal of Food Science|November 23, 2016
The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg NoodlesMarlies A Lambrecht, Ine Rombouts, Mieke A Nivelle, et al.
Journal of Agricultural and Food Chemistry|February 6, 2007
Variability in the structure of rye flour alkali-extractable arabinoxylansTiny Verwimp, Valerie Van Craeyveld, Christophe M Courtin, et al.
Journal of Agricultural and Food Chemistry|April 20, 2001
Behavior of Triticum durum Desf. arabinoxylans and arabinogalactan peptides during industrial pasta processingJ A Ingelbrecht, T Verwimp, P J Grobet, et al.
Food Chemistry|June 6, 2015
The role of gluten in a pound cake system: A model approach based on gluten-starch blendsEdith Wilderjans, Bram Pareyt, Hans Goesaert, et al.
Food Chemistry|December 17, 2016
Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat glutenMarlies A Lambrecht, Ine Rombouts, Bart De Ketelaere, et al.
Scientific Reports|July 25, 2013
Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometryIne Rombouts, Bert Lagrain, Markus Brunnbauer, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Ingredient Functionality During Foam-Type Cake Making: A ReviewThibault Godefroidt, Nand Ooms, Bram Pareyt, et al.
Food Chemistry|March 8, 2016
Dry heat treatment affects wheat bran surface properties and hydration kineticsPieter J Jacobs, Sami Hemdane, Jan A Delcour, et al.
Pageof 33