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Journal of Agricultural and Food Chemistry
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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
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 trial
Konstantinos Korompokis, Jan A Delcour, Kristin Verbeke
Journal of Food Science
|
November 7, 2020
Transformations and functional role of starch during potato crisp making: A review
Stijn 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 hydrolysates
Inge Celus, Kristof Brijs, Jan A Delcour
Journal of Agricultural and Food Chemistry
|
June 26, 2003
Refrigerated dough syruping in relation to the arabinoxylan population
Wouter 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 components
Malgorzata 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 study
Geertrui M Bosmans, Bram Pareyt, Jan A Delcour
Page
of 28
Search research articles
Search
Showing results (11-20 of 276) with videos related to
Sort By:
Page
of 28
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
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 trial
Konstantinos Korompokis, Jan A Delcour, Kristin Verbeke
Journal of Food Science
|
November 7, 2020
Transformations and functional role of starch during potato crisp making: A review
Stijn 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 hydrolysates
Inge Celus, Kristof Brijs, Jan A Delcour
Journal of Agricultural and Food Chemistry
|
June 26, 2003
Refrigerated dough syruping in relation to the arabinoxylan population
Wouter 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 components
Malgorzata 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 study
Geertrui M Bosmans, Bram Pareyt, Jan A Delcour
Page
of 28