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Journal of Agricultural and Food Chemistry
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August 12, 2009
Sugar-snap cookie dough setting: the impact of sucrose on gluten functionality
Bram Pareyt, Kristof Brijs, Jan A Delcour
Biomacromolecules
|
February 21, 2007
Temperature impacts the multiple attack action of amylases
Annabel Bijttebier, Hans Goesaert, Jan A Delcour
Comprehensive Reviews in Food Science and Food Safety
|
October 3, 2021
Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide
Konstantinos Korompokis, Kristin Verbeke, Jan A Delcour
Carbohydrate Research
|
December 8, 2009
Hydrolysis of amylopectin by amylolytic enzymes: structural analysis of the residual amylopectin population
Annabel Bijttebier, Hans Goesaert, Jan A Delcour
Carbohydrate Research
|
December 8, 2009
Hydrolysis of amylopectin by amylolytic enzymes: level of inner chain attack as an important analytical differentiation criterion
Hans Goesaert, Annabel Bijttebier, Jan A Delcour
Revue Medicale De Liege
|
November 5, 2013
[Image of the month. Pulmonary sequestration]
A Delcour, J-L Peters, P Lancellotti
Journal of Agricultural and Food Chemistry
|
September 7, 2012
Heat-induced cross-linking and degradation of wheat gluten, serum albumin, and mixtures thereof
Ine Rombouts, Bert Lagrain, Jan A Delcour
Journal of Agricultural and Food Chemistry
|
May 22, 2009
Fractionation and characterization of brewers' spent grain protein hydrolysates
Inge Celus, Kristof Brijs, Jan A Delcour
Journal of Agricultural and Food Chemistry
|
July 17, 2008
Model approach to starch functionality in bread making
Hans Goesaert, Pedro Leman, Jan A Delcour
Journal of Agricultural and Food Chemistry
|
October 24, 2008
Reaction kinetics of gliadin-glutenin cross-linking in model systems and in bread making
Bert Lagrain, Kristof Brijs, Jan A Delcour
Page
of 33
Search research articles
Search
Showing results (11-20 of 330) with videos related to
Sort By:
Page
of 33
Journal of Agricultural and Food Chemistry
|
August 12, 2009
Sugar-snap cookie dough setting: the impact of sucrose on gluten functionality
Bram Pareyt, Kristof Brijs, Jan A Delcour
Biomacromolecules
|
February 21, 2007
Temperature impacts the multiple attack action of amylases
Annabel Bijttebier, Hans Goesaert, Jan A Delcour
Comprehensive Reviews in Food Science and Food Safety
|
October 3, 2021
Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide
Konstantinos Korompokis, Kristin Verbeke, Jan A Delcour
Carbohydrate Research
|
December 8, 2009
Hydrolysis of amylopectin by amylolytic enzymes: structural analysis of the residual amylopectin population
Annabel Bijttebier, Hans Goesaert, Jan A Delcour
Carbohydrate Research
|
December 8, 2009
Hydrolysis of amylopectin by amylolytic enzymes: level of inner chain attack as an important analytical differentiation criterion
Hans Goesaert, Annabel Bijttebier, Jan A Delcour
Revue Medicale De Liege
|
November 5, 2013
[Image of the month. Pulmonary sequestration]
A Delcour, J-L Peters, P Lancellotti
Journal of Agricultural and Food Chemistry
|
September 7, 2012
Heat-induced cross-linking and degradation of wheat gluten, serum albumin, and mixtures thereof
Ine Rombouts, Bert Lagrain, Jan A Delcour
Journal of Agricultural and Food Chemistry
|
May 22, 2009
Fractionation and characterization of brewers' spent grain protein hydrolysates
Inge Celus, Kristof Brijs, Jan A Delcour
Journal of Agricultural and Food Chemistry
|
July 17, 2008
Model approach to starch functionality in bread making
Hans Goesaert, Pedro Leman, Jan A Delcour
Journal of Agricultural and Food Chemistry
|
October 24, 2008
Reaction kinetics of gliadin-glutenin cross-linking in model systems and in bread making
Bert Lagrain, Kristof Brijs, Jan A Delcour
Page
of 33