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Jan A Delcour

Showing results (21-30 of 276) with videos related to

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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
Journal of Agricultural and Food Chemistry|July 10, 2003
Structural features of arabinoxylans extracted with water at different temperatures from two rye flours of diverse breadmaking qualityMalgorzata Cyran, Christophe M Courtin, Jan A Delcour
Food Chemistry|March 18, 2014
A lipase based approach for studying the role of wheat lipids in bread makingLien R Gerits, Bram Pareyt, Jan A Delcour
Critical Reviews in Food Science and Nutrition|July 26, 2006
Non-digestible oligosaccharides with prebiotic propertiesKatrien Swennen, Christophe M Courtin, Jan A Delcour
Food Research International (Ottawa, Ont.)|November 25, 2020
The role of exogenous lipids in starch and protein mediated sponge cake structure setting during bakingSarah C Pycarelle, Kristof Brijs, 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: II. Implications for End-Product Quality and Role of Puroindolines ThereinAnneleen Pauly, Bram Pareyt, Ellen Fierens, et al.
Journal of Food Science|September 13, 2018
Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry MakingNand Ooms, Evert Vandromme, Kristof Brijs, et al.
Pageof 28

Showing results (21-30 of 276) with videos related to

Sort By:
Pageof 28
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
Journal of Agricultural and Food Chemistry|July 10, 2003
Structural features of arabinoxylans extracted with water at different temperatures from two rye flours of diverse breadmaking qualityMalgorzata Cyran, Christophe M Courtin, Jan A Delcour
Food Chemistry|March 18, 2014
A lipase based approach for studying the role of wheat lipids in bread makingLien R Gerits, Bram Pareyt, Jan A Delcour
Critical Reviews in Food Science and Nutrition|July 26, 2006
Non-digestible oligosaccharides with prebiotic propertiesKatrien Swennen, Christophe M Courtin, Jan A Delcour
Food Research International (Ottawa, Ont.)|November 25, 2020
The role of exogenous lipids in starch and protein mediated sponge cake structure setting during bakingSarah C Pycarelle, Kristof Brijs, 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: II. Implications for End-Product Quality and Role of Puroindolines ThereinAnneleen Pauly, Bram Pareyt, Ellen Fierens, et al.
Journal of Food Science|September 13, 2018
Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry MakingNand Ooms, Evert Vandromme, Kristof Brijs, et al.
Pageof 28