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A Delcour

Showing results (151-160 of 330) with videos related to

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Food Chemistry|December 18, 2015
Water electrolyte promoted oxidation of functional thiol groupsK Lauwers, E Breynaert, I Rombouts, et al.
Food Chemistry|November 23, 2013
Impact of pyranose oxidase from Trametes multicolor, glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten-starch separationKarolien Decamps, Glenn Gryp, Iris J Joye, et al.
Comprehensive Reviews in Food Science and Food Safety|January 6, 2021
Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food SystemsArno G B Wouters, Ine Rombouts, Ellen Fierens, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Free wheat flour lipids decrease air-liquid interface stability in sponge cake batterSarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Foods (Basel, Switzerland)|January 9, 2021
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure SettingSarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Journal of Agricultural and Food Chemistry|September 20, 2000
Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta qualityJ A Delcour, J Vansteelandt, M Hythier, et al.
Journal of Agricultural and Food Chemistry|January 18, 2011
Identification of isopeptide bonds in heat-treated wheat gluten peptidesIne Rombouts, Bert Lagrain, Markus Brunnbauer, et al.
Methods in Molecular Biology (Clifton, N.J.)|July 27, 2019
Wheat Gluten Amino Acid Analysis by High-Performance Anion-Exchange Chromatography with Integrated Pulsed Amperometric DetectionIne Rombouts, Bert Lagrain, Lieve Lamberts, et al.
Journal of Agricultural and Food Chemistry|May 25, 2006
Wheat-kernel-associated endoxylanases consist of a majority of microbial and a minority of wheat endogenous endoxylanasesEmmie Dornez, Iris J Joye, Kurt Gebruers, et al.
Food Research International (Ottawa, Ont.)|June 1, 2024
Wheat gluten structure and (non-)covalent network formation during deep-fat fryingI M Riley, U Verma, P Verboven, et al.
Pageof 33

Showing results (151-160 of 330) with videos related to

Sort By:
Pageof 33
Food Chemistry|December 18, 2015
Water electrolyte promoted oxidation of functional thiol groupsK Lauwers, E Breynaert, I Rombouts, et al.
Food Chemistry|November 23, 2013
Impact of pyranose oxidase from Trametes multicolor, glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten-starch separationKarolien Decamps, Glenn Gryp, Iris J Joye, et al.
Comprehensive Reviews in Food Science and Food Safety|January 6, 2021
Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food SystemsArno G B Wouters, Ine Rombouts, Ellen Fierens, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Free wheat flour lipids decrease air-liquid interface stability in sponge cake batterSarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Foods (Basel, Switzerland)|January 9, 2021
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure SettingSarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Journal of Agricultural and Food Chemistry|September 20, 2000
Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta qualityJ A Delcour, J Vansteelandt, M Hythier, et al.
Journal of Agricultural and Food Chemistry|January 18, 2011
Identification of isopeptide bonds in heat-treated wheat gluten peptidesIne Rombouts, Bert Lagrain, Markus Brunnbauer, et al.
Methods in Molecular Biology (Clifton, N.J.)|July 27, 2019
Wheat Gluten Amino Acid Analysis by High-Performance Anion-Exchange Chromatography with Integrated Pulsed Amperometric DetectionIne Rombouts, Bert Lagrain, Lieve Lamberts, et al.
Journal of Agricultural and Food Chemistry|May 25, 2006
Wheat-kernel-associated endoxylanases consist of a majority of microbial and a minority of wheat endogenous endoxylanasesEmmie Dornez, Iris J Joye, Kurt Gebruers, et al.
Food Research International (Ottawa, Ont.)|June 1, 2024
Wheat gluten structure and (non-)covalent network formation during deep-fat fryingI M Riley, U Verma, P Verboven, et al.
Pageof 33