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Jan A Delcour

Showing results (61-70 of 276) with videos related to

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Food Chemistry|October 16, 2021
Heat-induced denaturation and aggregation of protein in quinoa (Chenopodium quinoa Willd.) seeds and whole mealJulie Van de Vondel, Marlies A Lambrecht, Jan A Delcour
Journal of Agricultural and Food Chemistry|March 13, 2009
Presence of amylose crystallites in parboiled riceLieve Lamberts, Sara V Gomand, Veerle Derycke, et al.
Journal of Agricultural and Food Chemistry|June 20, 2013
Impact of amylases on biopolymer dynamics during storage of straight-dough wheat breadGeertrui M Bosmans, Bert Lagrain, Ellen Fierens, et al.
Biochemical and Biophysical Research Communications|January 31, 2008
Phage display based identification of novel stabilizing mutations in glycosyl hydrolase family 11 B. subtilis endoxylanase XynATim Beliën, Priscilla Verjans, Christophe M Courtin, et al.
Analytical Biochemistry|July 5, 2003
A screening method for endo-beta-1,4-xylanase substrate selectivityKarolien Moers, Christophe M Courtin, Kristof Brijs, et al.
Applied Microbiology and Biotechnology|June 10, 2011
The secondary substrate binding site of the Pseudoalteromonas haloplanktis GH8 xylanase is relevant for activity on insoluble but not soluble substratesSven Cuyvers, Emmie Dornez, Jan A Delcour, et al.
Journal of Agricultural and Food Chemistry|September 15, 2005
Evidence for the involvement of arabinoxylan and xylanases in refrigerated dough syrupingChristophe M Courtin, Wouter Gys, Kurt Gebruers, et al.
Food Chemistry|April 9, 2013
Combined impact of Bacillus stearothermophilus maltogenic alpha-amylase and surfactants on starch pasting and gelation propertiesBénédicte Van Steertegem, Bram Pareyt, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry|June 11, 2016
Modification of the Secondary Binding Site of Xylanases Illustrates the Impact of Substrate Selectivity on Bread MakingSofie Leys, Anneleen Pauly, Jan A Delcour, et al.
Food Chemistry|December 3, 2014
Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanismsLien R Gerits, Bram Pareyt, Hanne G Masure, et al.
Pageof 28

Showing results (61-70 of 276) with videos related to

Sort By:
Pageof 28
Food Chemistry|October 16, 2021
Heat-induced denaturation and aggregation of protein in quinoa (Chenopodium quinoa Willd.) seeds and whole mealJulie Van de Vondel, Marlies A Lambrecht, Jan A Delcour
Journal of Agricultural and Food Chemistry|March 13, 2009
Presence of amylose crystallites in parboiled riceLieve Lamberts, Sara V Gomand, Veerle Derycke, et al.
Journal of Agricultural and Food Chemistry|June 20, 2013
Impact of amylases on biopolymer dynamics during storage of straight-dough wheat breadGeertrui M Bosmans, Bert Lagrain, Ellen Fierens, et al.
Biochemical and Biophysical Research Communications|January 31, 2008
Phage display based identification of novel stabilizing mutations in glycosyl hydrolase family 11 B. subtilis endoxylanase XynATim Beliën, Priscilla Verjans, Christophe M Courtin, et al.
Analytical Biochemistry|July 5, 2003
A screening method for endo-beta-1,4-xylanase substrate selectivityKarolien Moers, Christophe M Courtin, Kristof Brijs, et al.
Applied Microbiology and Biotechnology|June 10, 2011
The secondary substrate binding site of the Pseudoalteromonas haloplanktis GH8 xylanase is relevant for activity on insoluble but not soluble substratesSven Cuyvers, Emmie Dornez, Jan A Delcour, et al.
Journal of Agricultural and Food Chemistry|September 15, 2005
Evidence for the involvement of arabinoxylan and xylanases in refrigerated dough syrupingChristophe M Courtin, Wouter Gys, Kurt Gebruers, et al.
Food Chemistry|April 9, 2013
Combined impact of Bacillus stearothermophilus maltogenic alpha-amylase and surfactants on starch pasting and gelation propertiesBénédicte Van Steertegem, Bram Pareyt, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry|June 11, 2016
Modification of the Secondary Binding Site of Xylanases Illustrates the Impact of Substrate Selectivity on Bread MakingSofie Leys, Anneleen Pauly, Jan A Delcour, et al.
Food Chemistry|December 3, 2014
Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanismsLien R Gerits, Bram Pareyt, Hanne G Masure, et al.
Pageof 28