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A Delcour

Showing results (41-50 of 330) with videos related to

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Food Chemistry|September 13, 2014
Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processingCharlotte Bruneel, Bert Lagrain, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry|November 15, 2008
Ball milling improves extractability and affects molecular properties of psyllium (Plantago ovata Forsk) seed husk arabinoxylanValerie Van Craeyveld, Jan A Delcour, Christophe M Courtin
Journal of Agricultural and Food Chemistry|May 28, 2014
Physical and molecular changes during the storage of gluten-free rice and oat breadAnna-Sophie Hager, Geertrui M Bosmans, Jan A Delcour
Carbohydrate Polymers|April 4, 2015
Preparation of cross-linked maize (Zea mays L.) starch in different reaction mediaJung Sun Hong, Sara V Gomand, Jan A Delcour
Journal of Agricultural and Food Chemistry|October 24, 2017
The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat BreadMieke A Nivelle, Geertrui M Bosmans, Jan A Delcour
Revue Medicale De Liege|June 22, 2018
[Severe cardiac arrhythmias]S Robinet, Casteren L Van, A Delcour, et al.
Critical Reviews in Food Science and Nutrition|July 16, 2015
Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A ReviewNand Ooms, Bram Pareyt, Kristof Brijs, et al.
Biomacromolecules|February 10, 2010
Molecular basis of processing wheat gluten toward biobased materialsBert Lagrain, Bart Goderis, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry|February 26, 2009
Antifirming effects of starch degrading enzymes in bread crumbHans Goesaert, Pedro Leman, Annabel Bijttebier, et al.
Food Chemistry|July 2, 2019
Lipases in wheat flour bread making: Importance of an appropriate balance between wheat endogenous lipids and their enzymatically released hydrolysis productsSara Melis, Walter R Meza Morales, Jan A Delcour
Pageof 33

Showing results (41-50 of 330) with videos related to

Sort By:
Pageof 33
Food Chemistry|September 13, 2014
Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processingCharlotte Bruneel, Bert Lagrain, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry|November 15, 2008
Ball milling improves extractability and affects molecular properties of psyllium (Plantago ovata Forsk) seed husk arabinoxylanValerie Van Craeyveld, Jan A Delcour, Christophe M Courtin
Journal of Agricultural and Food Chemistry|May 28, 2014
Physical and molecular changes during the storage of gluten-free rice and oat breadAnna-Sophie Hager, Geertrui M Bosmans, Jan A Delcour
Carbohydrate Polymers|April 4, 2015
Preparation of cross-linked maize (Zea mays L.) starch in different reaction mediaJung Sun Hong, Sara V Gomand, Jan A Delcour
Journal of Agricultural and Food Chemistry|October 24, 2017
The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat BreadMieke A Nivelle, Geertrui M Bosmans, Jan A Delcour
Revue Medicale De Liege|June 22, 2018
[Severe cardiac arrhythmias]S Robinet, Casteren L Van, A Delcour, et al.
Critical Reviews in Food Science and Nutrition|July 16, 2015
Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A ReviewNand Ooms, Bram Pareyt, Kristof Brijs, et al.
Biomacromolecules|February 10, 2010
Molecular basis of processing wheat gluten toward biobased materialsBert Lagrain, Bart Goderis, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry|February 26, 2009
Antifirming effects of starch degrading enzymes in bread crumbHans Goesaert, Pedro Leman, Annabel Bijttebier, et al.
Food Chemistry|July 2, 2019
Lipases in wheat flour bread making: Importance of an appropriate balance between wheat endogenous lipids and their enzymatically released hydrolysis productsSara Melis, Walter R Meza Morales, Jan A Delcour
Pageof 33