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A Delcour

Showing results (21-30 of 330) with videos related to

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Food & Function|April 18, 2023
Promotion of starch retrogradation by enzymatic elongation of amylopectin chains does not reduce glycemic responses: a randomized cross-over clinical trialKonstantinos Korompokis, Jan A Delcour, Kristin Verbeke
Journal of Food Science|November 7, 2020
Transformations and functional role of starch during potato crisp making: A reviewStijn Reyniers, Nand Ooms, Jan A Delcour
Journal of Agricultural and Food Chemistry|September 28, 2007
Enzymatic hydrolysis of brewers' spent grain proteins and technofunctional properties of the resulting hydrolysatesInge Celus, Kristof Brijs, Jan A Delcour
Journal of Agricultural and Food Chemistry|June 26, 2003
Refrigerated dough syruping in relation to the arabinoxylan populationWouter Gys, Christophe M Courtin, Jan A Delcour
Journal of Agricultural and Food Chemistry|April 29, 2004
Heterogeneity in the fine structure of alkali-extractable arabinoxylans isolated from two rye flours with high and low breadmaking quality and their coexistence with other cell wall componentsMalgorzata Cyran, Christophe M Courtin, Jan A Delcour
Food Chemistry|August 26, 2015
Non-additive response of blends of rice and potato starch during heating at intermediate water contents: A differential scanning calorimetry and proton nuclear magnetic resonance studyGeertrui M Bosmans, Bram Pareyt, Jan A Delcour
Critical Reviews in Biotechnology|March 16, 2010
Structural determinants of the substrate specificities of xylanases from different glycoside hydrolase familiesAnnick Pollet, Jan A Delcour, Christophe M Courtin
Biomacromolecules|September 13, 2005
Potato phosphorylase catalyzed synthesis of amylose-lipid complexesGreta G Gelders, Hans Goesaert, Jan A Delcour
Food & Function|July 12, 2019
Differences in endosperm cell wall integrity in wheat (Triticum aestivum L.) milling fractions impact on the way starch responds to gelatinization and pasting treatments and its subsequent enzymatic in vitro digestibilityKonstantinos Korompokis, Niels De Brier, Jan A Delcour
Journal of Agricultural and Food Chemistry|February 16, 2006
Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pastingGreta G Gelders, Hans Goesaert, Jan A Delcour
Pageof 33

Showing results (21-30 of 330) with videos related to

Sort By:
Pageof 33
Food & Function|April 18, 2023
Promotion of starch retrogradation by enzymatic elongation of amylopectin chains does not reduce glycemic responses: a randomized cross-over clinical trialKonstantinos Korompokis, Jan A Delcour, Kristin Verbeke
Journal of Food Science|November 7, 2020
Transformations and functional role of starch during potato crisp making: A reviewStijn Reyniers, Nand Ooms, Jan A Delcour
Journal of Agricultural and Food Chemistry|September 28, 2007
Enzymatic hydrolysis of brewers' spent grain proteins and technofunctional properties of the resulting hydrolysatesInge Celus, Kristof Brijs, Jan A Delcour
Journal of Agricultural and Food Chemistry|June 26, 2003
Refrigerated dough syruping in relation to the arabinoxylan populationWouter Gys, Christophe M Courtin, Jan A Delcour
Journal of Agricultural and Food Chemistry|April 29, 2004
Heterogeneity in the fine structure of alkali-extractable arabinoxylans isolated from two rye flours with high and low breadmaking quality and their coexistence with other cell wall componentsMalgorzata Cyran, Christophe M Courtin, Jan A Delcour
Food Chemistry|August 26, 2015
Non-additive response of blends of rice and potato starch during heating at intermediate water contents: A differential scanning calorimetry and proton nuclear magnetic resonance studyGeertrui M Bosmans, Bram Pareyt, Jan A Delcour
Critical Reviews in Biotechnology|March 16, 2010
Structural determinants of the substrate specificities of xylanases from different glycoside hydrolase familiesAnnick Pollet, Jan A Delcour, Christophe M Courtin
Biomacromolecules|September 13, 2005
Potato phosphorylase catalyzed synthesis of amylose-lipid complexesGreta G Gelders, Hans Goesaert, Jan A Delcour
Food & Function|July 12, 2019
Differences in endosperm cell wall integrity in wheat (Triticum aestivum L.) milling fractions impact on the way starch responds to gelatinization and pasting treatments and its subsequent enzymatic in vitro digestibilityKonstantinos Korompokis, Niels De Brier, Jan A Delcour
Journal of Agricultural and Food Chemistry|February 16, 2006
Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pastingGreta G Gelders, Hans Goesaert, Jan A Delcour
Pageof 33