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A Delcour

Showing results (51-60 of 330) with videos related to

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Journal of Agricultural and Food Chemistry|February 10, 2011
Kinetics of heat-induced polymerization of gliadinBert Lagrain, Ine Rombouts, Kristof Brijs, et al.
Biomacromolecules|September 14, 2004
Amylopectin molecular structure reflected in macromolecular organization of granular starchRudi Vermeylen, Bart Goderis, Harry Reynaers, et al.
Journal of Agricultural and Food Chemistry|April 29, 2010
Impact of potassium bromate and potassium iodate in a pound cake systemEdith Wilderjans, Bert Lagrain, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry|December 4, 2003
Impact of xylanases with different substrate selectivity on gluten-starch separation of wheat flourSofie A Frederix, Christophe M Courtin, Jan A Delcour
Journal of Agricultural and Food Chemistry|September 20, 2000
Fractionation and reconstitution experiments provide insight into the role of starch gelatinization and pasting properties in pasta qualityJ A Delcour, J Vansteelandt, M Hythier, et al.
Comprehensive Reviews in Food Science and Food Safety|May 31, 2021
Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model systemFrederik Janssen, Arno G B Wouters, Jan A Delcour
Amino Acids|August 9, 2011
Cross-linking of wheat gluten proteins during production of hard pretzelsIne Rombouts, Bert Lagrain, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry|November 24, 1999
Distribution and structural variation of arabinoxylans in common wheat mill streamsJ A Delcour, H Van Win, P J Grobet
Food Research International (Ottawa, Ont.)|September 14, 2024
Air-water interfacial and foaming properties of nanoparticles based on commercial and lab-scale isolated maize (Zea mays L.) zeinKatarzyna Kaczynska, Arno G B Wouters, Jan A Delcour
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: I. Current View on the Role of Puroindolines and Polar LipidsAnneleen Pauly, Bram Pareyt, Ellen Fierens, et al.
Pageof 33

Showing results (51-60 of 330) with videos related to

Sort By:
Pageof 33
Journal of Agricultural and Food Chemistry|February 10, 2011
Kinetics of heat-induced polymerization of gliadinBert Lagrain, Ine Rombouts, Kristof Brijs, et al.
Biomacromolecules|September 14, 2004
Amylopectin molecular structure reflected in macromolecular organization of granular starchRudi Vermeylen, Bart Goderis, Harry Reynaers, et al.
Journal of Agricultural and Food Chemistry|April 29, 2010
Impact of potassium bromate and potassium iodate in a pound cake systemEdith Wilderjans, Bert Lagrain, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry|December 4, 2003
Impact of xylanases with different substrate selectivity on gluten-starch separation of wheat flourSofie A Frederix, Christophe M Courtin, Jan A Delcour
Journal of Agricultural and Food Chemistry|September 20, 2000
Fractionation and reconstitution experiments provide insight into the role of starch gelatinization and pasting properties in pasta qualityJ A Delcour, J Vansteelandt, M Hythier, et al.
Comprehensive Reviews in Food Science and Food Safety|May 31, 2021
Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model systemFrederik Janssen, Arno G B Wouters, Jan A Delcour
Amino Acids|August 9, 2011
Cross-linking of wheat gluten proteins during production of hard pretzelsIne Rombouts, Bert Lagrain, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry|November 24, 1999
Distribution and structural variation of arabinoxylans in common wheat mill streamsJ A Delcour, H Van Win, P J Grobet
Food Research International (Ottawa, Ont.)|September 14, 2024
Air-water interfacial and foaming properties of nanoparticles based on commercial and lab-scale isolated maize (Zea mays L.) zeinKatarzyna Kaczynska, Arno G B Wouters, Jan A Delcour
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: I. Current View on the Role of Puroindolines and Polar LipidsAnneleen Pauly, Bram Pareyt, Ellen Fierens, et al.
Pageof 33